Picture this: you’re walking along the sun-kissed beaches of Goa, the waves whisper secrets of the deep blue sea, and then, you’re greeted by the comforting aroma of a simmering pot of Goan Feijoada. A cousin of the famous Brazilian Feijoada, this Goan version is a medley of beans, pork, and Goan spices that come together to create a stew that’s hearty, flavorsome, and utterly satisfying.
Goan Feijoada Recipe
Equipment
- Large pot or pressure cooker
- Frying pan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 1 cup Red kidney beans soaked overnight
- 500 g Pork (with a bit of fat) cut into chunks
- 2 Chorizo sausage sliced
- 2 medium Onions finely chopped
- 2 large Tomatoes chopped
- 2 tablespoons Goan toddy vinegar (substitute with apple cider vinegar)
- 6 cloves Garlic minced
- 2 Green chilies slit
- 2 Bay leaves
- 1 teaspoon Black pepper freshly ground
- 4 Cloves
- 1 inch stick Cinnamon
- to taste Salt
- Water as required
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions
- Prepare the Beans: Drain the soaked beans and cook them in a pressure cooker with fresh water until they are soft but not mushy (about 6-8 whistles). If using a pot, this may take longer.
- Brown the Pork: Heat a little oil in a frying pan, add the pork chunks, and sautรฉ until they turn brown on all sides. Set aside.
- Sautรฉ the Aromatics: In the same pan, add a bit more oil if needed, and fry the onions until translucent. Add garlic, green chilies, and chorizo slices. Fry until the chorizo releases its oils and the mixture is fragrant.
- Spice it Up: Add the bay leaves, black pepper, cloves, and cinnamon. Stir for a minute.
- Combine Everything: Transfer the pork and chorizo mixture into a large pot. Pour in the toddy vinegar, add the chopped tomatoes, and season with salt. Stir well.
- Simmer the Stew: Add the cooked beans along with the water they were cooked in. Bring to a boil and then reduce the heat to a simmer. Let it cook uncovered for about an hour or until the pork is tender and the stew has thickened to your liking.
- Garnish and Serve: Once the feijoada is ready, check for seasoning and garnish with freshly chopped coriander leaves.
Tips and Information
- If you can’t find Goan toddy vinegar, the apple cider vinegar mixed with a bit of sugar makes a good substitute.
- Don’t skimp on the simmering time; the longer it cooks, the more the flavors meld together.
- For an authentic touch, serve with steamed rice or Goan bread.
FAQs
Can I make this dish vegetarian?
Sure, skip the meat and add more beans or veggies like zucchini and eggplant.
What if I don’t have a pressure cooker for the beans?
Soaking the beans overnight and simmering them on the stove will work; it just takes a bit longer.
How do I store leftovers?
Cool down and store in an airtight container in the fridge. It tastes even better the next day!
Can I use canned beans?
Absolutely, it’s a great shortcut. Just rinse them well before using.
What’s the best cut of pork for this recipe?
A cut with a bit of fat, like pork shoulder, is ideal for flavor and tenderness.
