or ▁people ▁a te ▁ch icken ▁almost ▁only ▁when ▁they ▁were ▁sick . ▁Now ad ays , ▁mass ▁production ▁in ▁p oul try ▁far ms ▁makes ▁these ▁me ats ▁accessible ▁to ▁all ▁classes . ▁Thus ▁b if es ▁de ▁per u , ▁tur key ▁ste aks , ▁have ▁become ▁an ▁addition ▁to ▁Portuguese ▁tables . ▁ ▁Veg et ables ▁and ▁st arch es ▁ ▁Veg et ables ▁that ▁are ▁popular ▁in ▁Portuguese ▁cook ery ▁include ▁cab bage , ▁tom atoes , ▁bell ▁pe ppers ▁and ▁on ions . ▁There ▁are ▁many ▁st archy ▁d ishes , ▁such ▁as ▁fe ijo ada , ▁a ▁rich ▁black ▁bean ▁ste w ▁with ▁be ef ▁and ▁p ork , ▁and ▁a ç ord a , ▁a ▁Portuguese ▁bread ▁soup . ▁▁ ▁Many ▁d ishes ▁are ▁served ▁with ▁sal ads ▁usually ▁made ▁from ▁tom ato , ▁lett uce , ▁sh red ded ▁car ro ts ▁and ▁on ion ▁with ▁o live ▁oil , ▁vin eg ar ▁and ▁black ▁pe pper . ▁Pot atoes ▁and ▁rice ▁are ▁also ▁extremely ▁common ▁in ▁Portuguese ▁cu is ine . ▁Portugal ▁is ▁the ▁largest ▁consumer ▁of ▁rice ▁in ▁all ▁of ▁Europe ▁and ▁different ▁types ▁of ▁rice ▁are ▁grown ▁abund antly ▁in ▁the ▁Al ente jo ▁region . ▁S oups ▁made ▁from ▁a ▁variety ▁of ▁veget ables , ▁me ats ▁and ▁be ans ▁are ▁commonly ▁available , ▁one ▁of ▁the ▁most ▁popular ▁being ▁cal do ▁ver de , ▁made ▁from ▁pot ato ▁pur ée , ▁thin ly ▁s lic ed ▁coll ard ▁gre ens