Website of the Year India 2016

Goan Feijoada Recipe

Goan Feijoada is a popular Indian Soups and Stews
Author :
On :
Friday, 19 May, 2017
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 cup - pink beans or pinto beans (red beans are fine too)
  • 2 - vegan sausage links (optional), chopped lengthwise into 1/2-inch rounds
  • 1 tsp - canola or other vegetable oil
  • 1 - medium onion, chopped
  • 3 - Red Chillies
  • 4 Cloves - garlic, crushed
  • 10 - Cloves
  • 10 -peppercorns
  • 1 tbsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 1 tbsp - Tamarind pulp (soak a 1-inch ball of Tamarind in 1/4 cup warm water for 30 minutes, extract the pulp by crushing the Tamarind between your fingers and discard the solids)
  • 1 cup - shredded or grated Coconut (use 1 cup Coconut Milk if you don't have this)
  • Salt to taste
  • How to Make Goan Feijoada:

    1. Soak the beans overnight and cook them until tender but not mushy. Alternatively, use two cups of canned beans, rinsed thoroughly.
    2. Heat a saucepan. Add the red chillies, coriander seeds, cumin seeds, peppercorns and cloves. Dry-roast the ingredients for five minutes over medium-low heat until fragrant and a couple of shades darker.
    3. Remove the ingredients to a blender. In the same pan, dry-roast the garlic until golden-brown spots appear. Add to the blender.
    4. Then roast the grated coconut over low heat, stirring constantly, until lightly golden. Add to the blender along with 1 cup water. If you are using coconut milk, just skip the roasting step and add the coconut milk directly to the blender.
    5. Blend the masala until you get a smooth paste.
    6. Add oil to the same saucepan.
    7. Add the chopped onions and saute, stirring frequently, until they start to turn golden-brown.
    8. Add the sausages, if using, and saute until they start to get a crust.
    9. Add the tamarind paste and the ground masala paste. Stir well to mix and allow the mixture to come to a boil. Reduce to a simmer and cook for about five minutes.
    10. Add the beans along with a cup of water or cooking liquid. If your curry is already watery, add less liquid. Add salt to taste.
    11. Let the curry come to a boil, reduce heat to a simmer, and cook for 15 minutes so that all the flavours mix together.


    Bawarchi of the Week

    Priya Suresh

    Priya Suresh

    Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.

    know more