From Grandma’s Kitchen: Goan Feijoada

This dish is a combination of Goan pork sausages and beans. The red gravy in this is tangy and has a fiery flavour.



40 Goan sausages

6 garlic cloves (crushed)

½ inch ginger piece (crushed)

1 cup of red kidney beans

½ tsp turmeric powder

2 medium-sized onions (finely chopped)

3 medium-sized tomatoes (finely chopped)

1 cup tomato puree

½ tsp chilli powder

1 tbsp oil

Sugar to taste

Salt to taste

Water as needed



Wash the beans and soak them in water. Leave overnight. The next day, remove the water and put the beans in a pressure cooker with a pinch of salt. Cook for 4-5 whistles.

Remove the sausages from their casings.

Heat oil in a pan and fry the crushed ginger and garlic. Then sauté the onions. After that add the tomatoes and stir.

Then, put in the turmeric powder and chilly powder. Add the sausages and stir for half a minute.

Put the beans in and add the tomato puree.

Cover the pan and let it cook for 20 minutes on low heat.

Add sugar and salt to taste

Eat hot with Goan local bread (poee/ poi) or rice.