Feijão is a Portuguese word for beans and when cooked with beef or pork products, the stew is known as Feijoada. A national dish of Brazil especially of Rio de Janeiro. Black or red kidney beans are used along with bacon, smoked sausages, pork trimmings (ears, tail and feet). Cooked over low heat in a thick clay pot, this dish with its rich flavours is considered Brazilian’s soul food.
The Goan variation involves the use of salted pork or Goa sausages for a zesty bite. Taste of feijoada depends on the quality of the sausages and I have used the ones prepared at home. Click Chouriço de Goa (Goa Sausages) for the recipe. The sausages were fried with sauteed onion and garlic. Cooked with some water and then, combined with red kidney beans and tomato puree. On low heat, the flavours amalgamated and gravy thickened. A hearty, comforting dish with the soft creamy beans complementing the spicy, tangy sausage meat. Definitely tempting, addictive and irresistible, leaving you craving for more.
For health benefits on red kidney beans, please refer to Rajma Masala.
The Goan variation involves the use of salted pork or Goa sausages for a zesty bite. Taste of feijoada depends on the quality of the sausages and I have used the ones prepared at home. Click Chouriço de Goa (Goa Sausages) for the recipe. The sausages were fried with sauteed onion and garlic. Cooked with some water and then, combined with red kidney beans and tomato puree. On low heat, the flavours amalgamated and gravy thickened. A hearty, comforting dish with the soft creamy beans complementing the spicy, tangy sausage meat. Definitely tempting, addictive and irresistible, leaving you craving for more.
For health benefits on red kidney beans, please refer to Rajma Masala.
Feijoada (Goa Sausages with Dried Beans)
(Serves 6)
Ingredients:
1/2 kg Goa sausages
1 1/2 cups red kidney beans
1 large onion (chopped)
4 large cloves of garlic (finely minced)
1 cup tomato puree
1 cup water
2 tablespoons oil
1 tablespoon red wine vinegar (optional)
salt
Method:
Wash the dried red kidney beans and soak them with enough water overnight.
Next day, discard water and transfer beans in a pressure cooker. Cover beans with fresh water and pressure cook with some salt till tender and soft to the bite. Discard the water using a sieve or colander. Keep cooked beans aside.
Separate the sausage meat from the casing.
Heat oil in a pan and saute the onion till translucent along with garlic. Stir in the sausage meat and 1 cup water. On medium heat, cook for 10 minutes.
Then, add the tomato puree and cooked beans. Cover and cook on low heat for 20 minutes, stirring occasionally till gravy thickens.
Adjust seasoning by adding vinegar and salt.
Serve feijoada with pao (bread) or rice.
Note:
(Serves 6)
Ingredients:
1/2 kg Goa sausages
1 1/2 cups red kidney beans
1 large onion (chopped)
4 large cloves of garlic (finely minced)
1 cup tomato puree
1 cup water
2 tablespoons oil
1 tablespoon red wine vinegar (optional)
salt
Method:
Wash the dried red kidney beans and soak them with enough water overnight.
Next day, discard water and transfer beans in a pressure cooker. Cover beans with fresh water and pressure cook with some salt till tender and soft to the bite. Discard the water using a sieve or colander. Keep cooked beans aside.
Separate the sausage meat from the casing.
Heat oil in a pan and saute the onion till translucent along with garlic. Stir in the sausage meat and 1 cup water. On medium heat, cook for 10 minutes.
Then, add the tomato puree and cooked beans. Cover and cook on low heat for 20 minutes, stirring occasionally till gravy thickens.
Adjust seasoning by adding vinegar and salt.
Serve feijoada with pao (bread) or rice.
Note:
- Green chillies can be added if sausages used are mild.
