Pork and beans is an age-old combination, expressed in countless ways around the world. Southwestern pinto beans refried in lard. Asian tofu with pork sauce. The all-American can of pork and beans. Wherever there are pork and beans, there is pork with beans.
Portugal’s feijoada (faysh-WA-da) has spread to the furthest reaches of its empire. Each former colony’s version is built on a different bean: red beans in the Iberian motherland, white beans in Angola, kidney beans in Macau. But the world’s favorite feijoada is probably the one made with black beans.
