Recipe for Goan Feijoada(Goa Sausages and Red Kidney Beans)
Recipe for Goan Feijoada(Goa Sausages and Red Kidney Beans)
Feijoada is a very flavoursome thick, spicy, tangy Red gravy that is made using a combination of Red Kidney beans and Beef or Pork Sausages. In Goa, we use Goa Pork Sausages to make Feijoada. Feijoada gets its name from the word 'Feijão' which means 'Beans' in Portuguese.I was first introduced to Feijoada when I was a little girl, by my Mom's closest friend in Goa, my sweet aunt Barretto, who by the way speaks some amazing Portuguese with my Dad 😉 and is an AMAZING cook! She had made this dish for her Birthday and we all went absolutely gaga over this dish because it was completely new for us!Obviously, I asked her for the recipe 🤷😬 and she was kind enough to share it with me. All she said was "it is very simple if you know how to make sorpotel. Same masala" and the minute we touched down Bombay, Mum and I gave it a shot and Yayyy! it turned out so so good😋So id like to Thank aunty Milly(that's what we call her) for sharing her recipe with us! I'd like to share the same with all of you😊
Servings 6 People
Ingredients
- 1.5 cups Red Kidney beans (soaked in water in a cooker for 6-8 hours or overnight)
- 30 Sausage beads
- 8-10 Curry leaves
- 4 large Onions (sliced)
- 1 large Tomato (sliced)
- 2-4 Green chillies (slit)
- 1 Tsp Ginger garlic paste (recipe mentioned below)
- 1 Tbsp Oil
- 1 Tsp Sea Salt/Fat Salt (or 1/2 tspn regular table/fine salt)
- 4 cups Water (for boiling the beans)
For the Masala
- 6 Kashmiri chillies
- 6 Cloves
- 6 Pepper corns
- 1 Inch Cinamon
- 1 Green cardamom
- 1/2 Tsp Cumin seeds(jeera)
- 2 Tsp Sugar
- 3 Tsp Vinegar
- 4 Large Garlic cloves
- 3/4 cup Water (for the masala)
Instructions
Follow these steps to make the masala
- In a small mixer jar, add all the dry ingredients mentioned under the masala section
- Make a fine powder out of the dry ingredients
- Then add 1/4 cup water, and all the wet ingredients and rotate the mixer
- Then add another 1/4 cup water and rotate it.
- You may need another 1/4 cup of water to get a thick smooth paste.Note:- I have used 3/4th of a cup of water to make the masala. Do Not add all the water at once or else the ingredients will not get ground properly and will remain grainy
- Keep the masala aside
For the Beans
- After the beans have soaked for 6-8 hrs or overnight, drain off all the water and add 4 cups of fresh water to the beans along with 1 tspn sea salt/fat salt If you dont have Sea Salt/Fat Salt you can use 1/2 tspn regular table/fine salt
- Mix it well, close the cooker lid and place it on Medium flame
- Allow 4 whistles to release and turn off the flame
- Immediately release the cooker whistle with the help of a knife or spoon and allow all the steam to be released out of the cooker and take off the cooker lid and open the cooker.Safety tip:- Do not try to open the cooker without releasing te steam or else it may burst open and can cause serious injuriesAlso, do not remove the cooker whistle thinking it may be less time consuming. In doing so, the hot steam and water may spring up with force and will cause a mess in the kitchen as well as it my cause injuries.
- We need the Beans to be fully cooked. Keep the beans aside and Do Not discard tge stock.If the beans are still hard, you can keep it to boil again until soft. Note:- If the cooker isnt opened quickly, the beans will get further cooked wwith the steam and hot water and may get a mushy texture, something that we dont want for our Feijoada.
Follow these steps to make the Feijoada
- In a Vessel, Add the oil, Onions, Tomatoes, Chillies and Curry Leaves.Cover the vessel and place it on medium flame
- Once the onions turn translucent, add the ginger garlic paste and let it cook for 5 minutes
- Then add the Goa Pork Sausages, give it a quick stir, cover the vessels and allow it to cook on low flame for about 10 minutes
- Then add the Masala that we've ground and kept aside.
- Now, add 1 cup of the Bean stock into the mixer grinder in which the masala was made. Give it a quick mix and add this water to the sausages. Stir and cover the vessel and allow it to cook for another 10 minutes
- Then add all the beans and the remaining stock and stir it well and turn up the the flame to high and do not cover the vessel now. Allow tge gravy to boil for about 10-15 minutes until it turns thick. Check for Salt, Vinegar, Sugar.The gravy should taste Spicy, Vinegary and Sweetish
- After boiling the gravy for about 10-15 minutes, turn the flame off and allow it to rest for about 30 minutes. It will further thicken. Note:- It is best to eat Feijoada the next day. So if you have plans to make it foe an occasion, I'd suggest you make it a day in advance
- This is how te Feijoada looks the next day
- Enjoy your Feijoada with Poiees, Bread, Pulao or Simple steamed rice! 😋😋
Follow these steps to make the Ginger Garlic Paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days