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Goan Feijoada Recipe

Goan Feijoada is a popular Indian Soups-Stews
Author :
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 4 based on 100 votes

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Okra Soup, Best Chana Dal Stew, Easy Green Peas Soup


  • 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.


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