Cooking my way through Wikipedia,
Tripas à Moda do Porto is a Portuguese dish containing tripe, beans, carrots, and several other types of meat and sausage.
Cocido Madrileño is a one pot meal from Madrid, consisting of several kinds of meat, garbanzo beans, and vegetables simmered together and then served as several courses.
I revisit a recipe from two years ago, for a Romanian dish of beans root vegetables, and smoked sausage.
Cassoeula is a Milanese dish of pork and cabbage, traditionally served in Mid January to mark the end of the pig butchering season.
Feijoada à moda de Macau is the version of Feijoada served in Macau. If contains beans, pork and either chorizo or Chinese sausage, carrots, tomatoes and cabbage.
Goan Feijoada is a spicy bean dish with a type of chorizo known as Goa sausage, from the former Portuguese colony, now Indian state, of Goa.
I don’t have a solid source for what the East Timoran version of feijoada is actually like, but this is one possible interpretation.
Feijoada de Moçambique is a variation of the Portuguese dish feijoada, as made in Mozambique.
Feijoada is a dish of beans, pork, sausage and vegetables. Versions are found around the world wherever the Portuguese colonized. This version comes from Guinea-Bissau in West Africa.
Feijão Congo is a dish from Cape Verde. Pigeon Peas are cooked with pork, sausages and vegetables in the style of Portuguese feijoada.
Lorin cooks Legumes 