Name: Spicy Beans, Goan Style (Feijoada)
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 6 garlic cloves, peeled; 1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste; 1 tablespoon tamarind paste, homemade or store-bought, or fresh lime juice to taste; Salt and black pepper to taste; 1 tablespoon Fragrant Curry Powder or any mild, good-quality curry powder; 2 large tomatoes, cored, seeded, and roughly chopped (canned are fine; use about 1½ cups); One 1-inch piece fresh ginger, peeled and roughly chopped; 2 large onions, peeled; 2 tablespoons corn, grapeseed, or other neutral oil; 4 Italian sausages or other large sausages, optional; 1 cup coconut milk, homemade or canned; ½ pound dried black-eyed peas or kidney beans, rinsed and picked over

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

In Brazil, feijoada is a meat dish with beans. In Goa, another former colony of Portugal, it is a bean dish in which meat is optional. I have been served and prepared it with both kidney beans and black-eyed peas and prefer it with the latter.

To serve more people, simply double the beans and increase the remaining ingredients slightly or add meat; it won’t be much more effort.

Serve over rice and make this entirely in advance if you like; it will keep, refrigerated, for a c