Goan Feijoada (Makes four servings)
Servings: 4 servings
- 1 cup pink beans
- or pinto beans (red beans are fine too). Soak the beans overnight and cook them until tender but not mushy. Alternately, use two cups of canned beans, rinsed thoroughly.
- 2 vegan sausage links (optional). Chop lengthwise into 1/2-inch rounds
- 1 tsp canola or other vegetable oil
- 1 medium onion , chopped
- 3 red chilies (use less if you're sensitive to heat)
- 4 cloves garlic , crushed
- 10 cloves
- 10 peppercorns
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp tamarind pulp. Alternately , soak a 1-inch ball of tamarind in 1/4 cup warm water for 30 minutes and extract the pulp by crushing the tamarind between your fingers. Discard the solids.
- 1 cup shredded or grated coconut (use 1 cup coconut milk if you don't have this)
- Salt to taste
- Chopped coriander leaves for garnish
Heat a saucepan. Add the red chillies, coriander seeds, cumin seeds, peppercorns, and cloves. Dry-roast the ingredients for five minutes over medium-low heat until fragrant and a couple of shades darker.
Remove the ingredients to a blender. In the same pan, dry-roast the garlic until golden-brown spots appear. Add to the blender. Then roast the grated coconut over low heat, stirring constantly, until lightly golden. Add to the blender along with 1 cup water. If you are using coconut milk just skip the roasting step and add the coconut milk directly to the blender.
Blend the masala until you get a smooth paste.
Add oil to the same saucepan.
Add the chopped onions and saute, stirring frequently, until they start to turn golden-brown.
Add the sausages, if using, and saute until they start to get a crust.
Add the tamarind paste and the ground masala paste. Stir well to mix and allow the mixture to come to a boil. Reduce to a simmer and cook for about five minutes.
Add the beans along with a cup of water or cooking liquid. If your curry is already water, add less liquid. Add salt to taste.
Let the curry come to a boil, reduce heat to a simmer, and cook for 15 minutes so all the flavors mix together.
Garnish with coriander leaves, and serve hot with some rice or a crusty bread.