Goan Feijoada

1. 1
   prep

   Soak the kidney beans overnight.

   Wash the dried kidney beans and soak them in plenty of water for at least 8 hours or overnight. Drain before using.

2. 2
   pressure cook · ~20 min

   Pressure cook the soaked beans.

   Transfer the drained kidney beans to a pressure cooker with 2 cups of water. Cook on medium heat for 4-5 whistles, then turn off the heat and allow the pressure to release naturally. The beans should be soft but not mushy.

   TIPOlder beans take longer to cook. If the beans are still firm, add another half cup of water and cook for 2 more whistles.
3. 3
   prep

   Season the pork belly.

   Pat the pork belly cubes dry. Sprinkle with half the salt and set aside while you prepare the masala base.

   TIPRemoving excess moisture helps the pork sear better in the pot.
4. 4
   temper · ~1 min

   Temper the whole spices.

   1.Heat oil in a heavy-bottomed pot over medium heat.

   2.Add cloves, black peppercorns, and the cinnamon stick.

   3.Sizzle until fragrant, about 30 seconds.

   TIPKeep the heat medium — whole spices burn quickly and turn bitter if the oil is too hot.
5. 5
   saute · ~10 min

   Sauté the onions and aromatics.

   1.Add chopped onions and green chilies to the pot.

   2.Cook, stirring often, until the onions turn deep golden brown (8-10 minutes).

   3.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   TIPDeep browning of the onions is key — it builds the rich, dark colour of the final gravy.
6. 6
   saute · ~6 min

   Cook the masala with tomatoes and powders.

   1.Add chopped tomato and a generous pinch of salt to speed up softening.

   2.Cook until the tomato breaks down completely and oil starts to separate (4-5 minutes).

   3.Lower the heat and add Kashmiri red chili powder, turmeric powder, and cumin powder.

   4.Stir continuously for 30 seconds so the powders bloom without burning.

   TIPIf the masala sticks, add a splash of water — never increase the heat to loosen it, as that can scorch the spices.
7. 7
   simmer · ~6 min

   Brown the pork in the masala.

   Add the pork belly cubes to the pot and increase heat to medium-high. Stir well to coat each piece with masala. Cook for 5-6 minutes, turning occasionally, until the pork is lightly browned on all sides.

   TIPBrowning the meat at this stage locks in juices and adds a deeper savoury note to the stew.
8. 8
   simmer · ~40 min

   Simmer the feijoada.

   Pour in 1 cup of water and bring to a boil. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 35-40 minutes. Stir once or twice to prevent sticking. The pork should be fork-tender by the end.

   TIPCheck the water level halfway through. If it reduces too quickly, add a splash of hot water — cold water can toughen the meat.
9. 9
   mix · ~10 min

   Add the cooked beans and vinegar.

   Gently fold the cooked kidney beans (along with any remaining bean cooking liquid) into the pot. Stir in the Goan vinegar and let everything simmer together uncovered for 10 minutes so the flavours meld and the gravy thickens slightly.

   TIPFolding gently prevents the beans from breaking apart — a few mashed beans are welcome for a creamier texture, but you want most to stay whole.
10. 10
    rest · ~5 min

    Rest the stew for 5 minutes.

    Turn off the heat, cover the pot, and let the Feijoada sit undisturbed for 5 minutes. This resting time allows the vinegar to mellow and the flavours to settle.

    TIPFeijoada tastes even better the next day. Make it ahead if you can — the beans absorb more flavour overnight.
11. 11
    garnish

    Garnish with fresh coriander leaves.

    Sprinkle chopped coriander leaves over the Feijoada just before serving.

12. 12
    serve

    Serve hot with Goan pav or steamed rice.

    Ladle into bowls and serve immediately with buttered Goan pav (soft bread rolls) or plain steamed rice and a wedge of lime on the side.

    TIPA squeeze of fresh lime just before eating brightens the whole dish and balances the richness of the pork.

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