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A rich, hearty stew from Goa, blending Portuguese and Indian flavors. Tender salted pork, spicy Goan sausages, and creamy red kidney beans are simmered in a tangy coconut-tamarind gravy. A perfect comfort food meal served with rice or pao.
For 4 servings
Preparation of Beans and Pork
Pressure Cook Beans and Pork
Create the Masala Base
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A rich, hearty stew from Goa, blending Portuguese and Indian flavors. Tender salted pork, spicy Goan sausages, and creamy red kidney beans are simmered in a tangy coconut-tamarind gravy. A perfect comfort food meal served with rice or pao.
This goan recipe takes 95 minutes to prepare and yields 4 servings. At 1503.26 calories per serving with 24.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Sausages and Combine
Simmer and Finish
Garnish and Serve
For a vegetarian version, omit the pork and sausages. Use a combination of black-eyed peas, potatoes, and hearty mushrooms. Add a teaspoon of smoked paprika to mimic the smoky flavor of the choris.
Substitute the pork with beef stew meat. You may need to increase the pressure cooking time to ensure the beef becomes tender.
Increase the amount of red chili powder and add a few dried red chilies along with the onions for an extra kick of heat.
The combination of pork, sausages, and kidney beans provides a high amount of protein, which is crucial for muscle repair, immune function, and maintaining energy levels.
Kidney beans are packed with dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness and satiety.
This dish is a good source of iron from the red meat and beans, which is vital for preventing anemia, and potassium from tomatoes and coconut milk, important for heart health and blood pressure regulation.
Goan Feijoada is a hearty stew that reflects the Portuguese influence on Goan cuisine. It's a local adaptation of the famous Portuguese 'Feijoada', traditionally made with salted pork, spicy Goan sausages (choris), and red kidney beans in a tangy and lightly spiced coconut gravy.
Goan Feijoada is a rich and calorie-dense dish, making it more of an indulgent comfort food than a daily health food. While it's a good source of protein and fiber from the beans and meat, it is also high in saturated fat and sodium from the salted pork and sausages. It's best enjoyed in moderation.
A typical serving of Goan Feijoada (about 1.5 cups or 510g) contains approximately 750-850 calories. The exact number can vary based on the fat content of the pork and sausages used.
Yes, you can. If you don't have a pressure cooker, cook the soaked beans and pork in a large, heavy-bottomed pot with a lid. You will need to simmer them for about 1.5 to 2 hours, or until both are tender. Make sure to check the water level periodically and add more if needed.
Goan sausages (choris) can be found in specialty Indian grocery stores or online. If you cannot find them, you can substitute with Spanish chorizo or any other spicy, cured pork sausage. To mimic the tangy flavor, you can add a little extra tamarind paste or a splash of vinegar to the stew.
Store leftover feijoada in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, stirring occasionally. Avoid microwaving if possible, as it can cause the coconut milk to separate.