Goan Feijoada
This vegan Goan Feijoada is a creamy stew of pinto beans and vegan sausage in a deliciously spiced coconut-tamarind sauce. It is easy to make, one-pot, and can be soy-free and gluten-free with suitable sausage.
Servings: 8 servings
Calories: 244kcal
Ingredients
- 1 cup dried pinto beans (or red kidney beans; soak as needed, then cook until tender. Or use two 14-ounce cans, drained)
- 14 oz vegan sausage (optional. Chop lengthwise into bite-size pieces) Choose a product labeled gluten-free if gluten-free.
- 1 teaspoon avocado oil or any neutral oil
- 1 medium onion (diced)
- 1 dry red chili pepper (use less or more depending on your preference for heat. There are a few peppercorns in this recipe, which will also add heat.)
- 4 cloves garlic
- 5 cloves
- 10 black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon tamarind paste (or 1-2 tablespoon vinegar, depending on how tangy you want the stew to be)
- 14 fl oz coconut milk (or ½ cup grated coconut)
- Salt to taste
- 2 tablespoon cilantro (for garnish)
- 1 cup water or bean cooking liquid (plus water as needed for blending grated coconut)
Instructions
- 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 to a plate.
- In the same skillet, toast the garlic until the cloves soften a bit and have brown spots all over. Add the garlic to the plate with the rest of the spices. If you are using grated coconut, lightly brown it in the dry skillet, keeping an eye on it all the time to make sure it doesn't burn. If using coconut milk, you can add it directly to the blender.
- Once the spices and garlic have cooled, add to the blender with the coconut or ½ cup of the coconut milk. Blend into a very 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 or vinegar and the ground masala paste. Stir well to mix and allow the sauce to come to a boil. Reduce to a simmer and cook for about five minutes.
- Add the cooked, drained beans, remaining coconut milk (if using) and a cup of water or bean cooking liquid. Bring to a boil, then reduce heat, cover and simmer for 10 minutes for the flavors to meld together.
- Garnish with cilantro and serve hot with rice or bread.
Notes
Timing assumes cooked or canned beans and excludes soaking or cooking dried beans and cooling the spices. Choose soy-free and gluten-free sausage if needed.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 11g | Fat: 17g | Saturated Fat: 12g | Potassium: 372mg | Fiber: 4g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg