Feijoada is a stew made of dried sausage and beans, it is a common Goan dish inspired from Portuguese and Brazilian roots. There are variations of making this dish with beef or cuts of pork.
Ingredients:
1 tbsp oil
300-350g red kidney beans , soaked overnight
2 bacon rashers, chopped finely
300g Spanish chorizo ( if you have goan sausage it can be used), chopped into tiny pieces
2 red onions, chopped finely
2 large tomatoes, chopped finely
3-4 garlic cloves, chopped finely
1 green chilli, chopped finely
1/2 inch ginger, chopped finely
1 tsp recheado (optional, for recipe see http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html)
1/4 cup white wine vinegar
Salt and pepper for seasoning
Method:
1. Cook the kidney beans (add enough water just to cover the beans) in a pressure cooker, cook until there is still a bite to the beans, do not over cook. Drain and keep aside, keep the water as this can be used for the gravy
2. In a saucepan, heat oil. Add the bacon and sausage and cook until lightly crisp and the oil starts to release. Add the chopped garlic, ginger and green chilli. Mix well.
3. Add the chopped onions and saute until the onions are soft. Stir in the kidney beans and season with salt and pepper.
4. Add the chopped tomatoes and cook for few minutes. Pour the leftover water from the kidney beans, if you feel you need more gravy add water accordingly.
5. Cook until it starts to boil. Add in the vinegar and recheado masala. Cover , reduce heat and simmer for atleast 10 minutes.
6. Stir and with a masher, mash the beans just to add a bit of thickness to the gravy. Cook on low heat for further 10 minutes, check for seasoning.
7. Serve hot with pulao, white rice or pitta.
Ingredients:
1 tbsp oil
300-350g red kidney beans , soaked overnight
2 bacon rashers, chopped finely
300g Spanish chorizo ( if you have goan sausage it can be used), chopped into tiny pieces
2 red onions, chopped finely
2 large tomatoes, chopped finely
3-4 garlic cloves, chopped finely
1 green chilli, chopped finely
1/2 inch ginger, chopped finely
1 tsp recheado (optional, for recipe see http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html)
1/4 cup white wine vinegar
Salt and pepper for seasoning
Method:
1. Cook the kidney beans (add enough water just to cover the beans) in a pressure cooker, cook until there is still a bite to the beans, do not over cook. Drain and keep aside, keep the water as this can be used for the gravy
2. In a saucepan, heat oil. Add the bacon and sausage and cook until lightly crisp and the oil starts to release. Add the chopped garlic, ginger and green chilli. Mix well.
3. Add the chopped onions and saute until the onions are soft. Stir in the kidney beans and season with salt and pepper.
4. Add the chopped tomatoes and cook for few minutes. Pour the leftover water from the kidney beans, if you feel you need more gravy add water accordingly.
5. Cook until it starts to boil. Add in the vinegar and recheado masala. Cover , reduce heat and simmer for atleast 10 minutes.
6. Stir and with a masher, mash the beans just to add a bit of thickness to the gravy. Cook on low heat for further 10 minutes, check for seasoning.
7. Serve hot with pulao, white rice or pitta.
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