Goan-Style Spicy Pork Sausage with Kidney Beans and Black-Eyed Peas

Name: Goan-Style Spicy Pork Sausage with Kidney Beans and Black-Eyed Peas (Feijoada)
Yield: Serves 4
Cuisine: Goan
Ingredients: ¼ cup malt vinegar or cider vinegar; 2 to 4 dried red Thai or cayenne chiles, to taste, stems removed; 4 medium-size cloves garlic; 4 dried guajillo chiles, stems removed; 2 tablespoons canola oil; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 1 teaspoon cumin seeds; 1 large red onion, cut in half lengthwise and thinly sliced; ½ teaspoon ground turmeric; 1 cup cooked black-eyed peas (see Tips); 1 large tomato, cored and finely chopped; 1½ teaspoons coarse kosher or sea salt; 1 pound seasoned pork sausage (such as chorizo), cut into ½-inch-thick rounds; 1 cup cooked red kidney beans (see Tips); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Feijoada

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This is the national dish of Brazil, so what is it doing here? Well, thanks to the colonization of Goa by the Portuguese—who introduced not only chiles and tomatoes to India, but also the Portuguese way of cooking with pork, vinegar, and spices—this classic dish of beans and pork is now omnipresent among the Christian Goan community. Serve it as they do, with their soft bread called pao (a soft yeast-leavened bread similar to White Castle’s square hamburger buns)—yum!

Ingredients

Asia
India
Brazil
Gao
Main course

Ingredients

Method