Goan Feijoada with Steamed Basmati Rice

Instructions

1. 1

   Preparation of Beans and Pork

   • Rinse the dried kidney beans thoroughly. Soak them in ample water overnight, or for at least 8 hours.
   • If using salted pork, soak it in a bowl of warm water for 30-60 minutes to draw out excess salt. Drain the water, rinse the pork, and pat it dry.
2. 2

   Pressure Cook Beans and Pork

   • Drain the soaked kidney beans. In a pressure cooker, combine the beans, pork cubes, and turmeric powder.
   • Add 960 ml (4 cups) of fresh water. Secure the lid and cook on medium-high heat.
   • Cook for 5-6 whistles on a stovetop pressure cooker, or for 25 minutes on high pressure in an Instant Pot. Allow the pressure to release naturally.
3. 3

   Create the Masala Base

   • While the beans and pork are cooking, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add the chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes until fragrant.
   • Stir in the chopped tomatoes and cook for 6-8 minutes, until they break down and become mushy.
   • Add the red chili powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly, until the spices are aromatic and oil begins to separate from the masala.
4. 4

   Cook Sausages and Combine

   • Remove the casings from the Goan sausages and crumble the meat directly into the pot with the masala.
   • Cook the sausage meat for 5-7 minutes, breaking it apart with a spoon, until it is browned and has rendered its fat.
   • Carefully pour the cooked pork, beans, and all their cooking liquid from the pressure cooker into the pot.
   • Add the tamarind paste and mix everything together gently. Bring the stew to a simmer.
5. 5

   Simmer and Finish

   • Cover the pot, reduce the heat to low, and let the feijoada simmer for 15-20 minutes to allow the flavors to meld.
   • Uncover and stir in the thick coconut milk and garam masala. Let it heat through gently for 2-3 minutes. Do not allow it to come to a rolling boil to prevent the coconut milk from curdling.
   • Taste the stew and add salt as needed. Be cautious, as the salted pork and sausages are already salty.
6. 6

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve the Goan Feijoada hot with steamed rice or traditional Goan pao (bread) to soak up the delicious gravy.