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Recipe : Goan Feijoada - Pork and Beans Stew - (Vegan option possible)
by
Karishma Pais
Текущий рейтинг: 4.0
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.%20The%20flavour%20was%20really%20strong,%20but%20the%20masala%20wasn't%20spicy%20or%20sour%20enough.%20The%20sausages%20really%20needed%20something%20to%20tone%20down%20the%20flavours%20that%20it%20did%20have%20and%20I%20needed%20to%20be%20able%20to%20add%20more%20spice%20and%20tartness%20without%20the%20salt%20going%20completely%20out%20of%20whack.%3C/p%3E%3Cp%3EThat's%20when%20I%20remembered%20the%20Goan%20dish%20of%20Feijoada.%20This%20is%20a%20dish%20that%20you%20won't%20normally%20find%20served%20in%20restaurants,%20but%20on%20the%20dining%20tables%20at%20family%20homes.%20Feijoada%20is%20a%20pork%20and%20bean%20stew%20that%20finds%20its%20origins%20in%20Portuguese%20cuisine,%20but%20it%20has%20been%20adapted%20to%20Goan%20sensibilities%20by%20using%20the%20Goan%20sausages%20(choriz),%20some%20Goan%20recipes%20also%20use%20the%20Portuguese%20traditional%20salted%20pork.%20This%20dish%20is%20renowned%20in%20Brazil,%20where%20it%20is%20cooked%20with%20a%20milder%20variety%20of%20sausage,%20and%20a%20lot%20of%20pork%20offal.%3C/p%3E%3Cp%3EThere%20are%20Goans%20who%20turn%20this%20into%20a%20Vegan%20stew,%20by%20substituting%20the%20pork%20sausages%20with%20soya%20sausages.%20But%20given%20that%20the%20choriz%20have%20their%20own%20strong%20spices,%20you%20will%20need%20to%20adjust%20the%20seasonings%20quite%20a%20bit%20from%20my%20recipe.%3C/p%3E%3Cp%3EI%20looked%20at%20a%20couple%20of%20different%20recipes%20on%20and%20offline.%20Maria%20Teresa%20Menezes,%20in%20her%20excellent%20Essential%20Goan%20Cookbook%20advocates%20cooking%20together%20soaked%20rajma%20(kidney%20beans)%20or%20lobia%20(black%20eyed%20peas)%20with%20onions,%20tomatoes%20and%20choriz.%20Just%20all%20added%20to%20one%20pan%20and%20cooked%20till%20done.%3C/p%3E%3Cp%3EAntoine%20Lewis%20has%20a%20slightly%20fancier%20recipe%20involving%20bacon,%20which%20I%20would%20have%20loved%20to%20try,%20but%20for%20the%20fact%20that%20I%20had%20run%20out%20of%20bacon%20at%20home.%3C/p%3E%3Cp%3ESo,%20I%20followed%20my%20friend%20Gia's%20general%20instructions%20(I%20had%20been%20very%20successful%20with%20her%20Goan%20Choriz%20Pulao%20recipe,%20so%20I%20trust%20her%20implicitly%20when%20it%20comes%20to%20Goan%20food).%3C/p%3E%3Cp%3EShe%20said%20%22cook%20the%20beans%20separately%20first%20and%20discard%20the%20water.%20Fry%20the%20onions%20and%20tomatoes,%20add%20whatever%20spices%20you%20are%20using,%20then%20the%20sausage%20meat.%20Finally,%20add%20the%20cooked%20beans%20and%20mix%20it%20all%20together.%20At%20this%20stage%20you%20can%20add%20as%20much%20water%20as%20you%20need%20and%20cook%20further%20until%20done%22%3C/p%3E%3Cp%3EI%20had%20already%20cooked%20up%20the%20sausages%20with%20the%20potatoes,%20so%20I%20followed%20the%20rest%20of%20the%20recipe%20with%20inspirations%20from%20other%20recipes%20that%20I%20had%20read.%3C/p%3E%3Cp%3EKim's%20Tips%20:%3C/p%3E%3Cp%3EI%20think%20it%20would%20be%20best%20to%20boil%20the%20sausages%20in%2050%20ml%20water%20before%20adding%20to%20the%20stew,%20but%20you%20can%20also%20let%20it%20cook%20in%20the%20stew.%20Unless%20you%20are%20using%20the%20home%20made%20rosary%20sausages.%20Those%20need%20to%20have%20all%20the%20string%20cut%20off%20and%20are%20definitely%20better%20off%20being%20pre-boiled%20and%20unstrung%20before%20adding%20to%20the%20stew.%3C/p%3E%3Cp%3EOnce%20you%20have%20boiled%20the%20choriz/sausages,%20you%20can%20get%20a%20better%20idea%20of%20the%20spices%20and%20seasoning%20that%20you%20need%20to%20add%20to%20the%20stew%20to%20get%20a%20better%20flavour.%20We%20love%20tartness,%20garlic%20and%20spicy,%20so%20my%20recipe%20reflects%20this.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E500%20gms%20rajma%20or%20lobia%20(red%20kidney%20beans%20or%20black%20eyed%20peas)%3C/p%3E%3Cp%3Epinch%20of%20heeng%20(asafoetida)%3C/p%3E%3Cp%3EFresh%20coriander%20to%20garnish%20(optional)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ESoak%20the%20rajma%20or%20lobia%20for%20at%20least%206-8%20hours%20or%20overnight.%3C/p%3E%3Cp%3EPressure%20cook%20with%20enough%20water%20to%20cover%20and%20a%20pinch%20of%20heeng,%20until%20done.%3C/p%3E%3Cp%3EWhen%20done,%20strain%20&%20discard%20the%20water.%3C/p%3E%3Cp%3ELightly%20boil%20the%20sausages%20in%2050-100%20ml%20water%3C/p%3E%3Cp%3ERemove%20the%20skin%20(I%20like%20the%20sausage%20skin,%20so%20I%20just%20leave%20large%20pieces%20of%20sausage%20skin%20in%20the%20pot%20for%20myself)%20and%20break%20up%20the%20meat%20and%20masala.%3C/p%3E%3Cp%3ETake%20a%20really%20large%20pan%20(1.5%20to%202%20times%20the%20size%20of%20a%20pan%20you%20would%20really%20need%20work%20best%20with%20stews)%3C/p%3E%3Cp%3EHeat%20the%20oil.%3C/p%3E%3Cp%3EAdd%20the%20garlic,%20onions%20and%20tomatoes%20and%20cook%20till%20onions%20are%20light%20brown%20and%20the%20tomatoes%20begin%20to%20disintegrate.%3C/p%3E%3Cp%3EAdd%20the%20chillies%20and%20fry%20for%20a%20minute.%3C/p%3E%3Cp%3EAdd%20the%20drained%20rajma%20and%20a%20little%20fresh%20water%20and%20stir%20well.%3C/p%3E%3Cp%3EIf%20you%20like,%20you%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