Feijoada (Pork and Kidney Beans)

Goan Feijoada Pork and Kidney Beans
Goan Feijoada (Pork and Kidney Beans)
A complex and delicious traditional Portuguese stew with a Goan spin on it. Consisting of Pork, Goan pork sausages and Kidney beans, this dish is a tangy and spicy meal in itself.

1 kilogram pork (cleaned, cubed and salted)
1/2 kilogram goa pork sausages
1/2 kilogram kidney beans (canned or cooked by you)
2 large onions (chopped fine)
5 curry leaves
1 tablespoon ginger/garlic paste
4 green chilies (slit in half)
1 tablespoon recheado masala (recheado masala recipe)
3 tablespoon vinegar
salt to taste

1. Prep your ingredients and spices before you begin to save time while cooking.

2. Apply the ginger/garlic paste to the pork and keep aside for 1/2 hour.

3. In a deep pot, saute the onions until they brown.

4. Add the recheado masala to the onions and fry for a few minutes.

5. Add the curry leaves and chilies to the mix and continue to fry for a little longer.

6. Add the pork to the spice mix and mix well.

7. Add the sausages to the mix next.

8. Cover and cook for around 10 minutes.

9Add a cup of water, the vinegar and check for salt. Cover and cook on medium heat until the pork is completely tender (approximately 45 minutes).

10Add the cooked beans, and do a final taste for salt and vinegar. Cook for another 5 or 10 minutes.

11Turn off the heat, and let the Feijoada mature overnight before eating.

12. Reheat and serve with steamed rice or bread.