Spicy Kidney Bean Feijoada from Goa

A fragrant vegetarian dish from Goa in West South India.

Kidney Bean Feijoada From Goa

The Portuguese occupied Goa for some 400 years or so, so the cuisine of Goa is multi-faceted. There is very traditional South Indian/Hindu food, food very much influenced by Portuguese cuisines, Musilm cuisine from the occupiers before the Portuguese, and there are cuisines of other groups in Goa eg migrant workers who come from the North of India. It is fascinating and layered.

Feijoada is a Portuguese dish that has been adopted and adapted by Goa. This is a vegetarian version, pungent with spices and tamarind.

You might like to try our recipes from Goa here and here,  or perhaps Capsicums with Kidney Beans and Feta.  Browse all of our recipes using kidney beans here and here. Explore all of our Indian recipes here and here. Be inspired by our Spring dishes here and here.


Kidney Bean Feijoada From Goa

Pungent Kidney Bean Feijoada from Goa

Source: The Best of Goan Cooking
prep time: 15 mins + soaking and cooking the kidney beans
cooking time: 15 mins
serves: 8
depending on how you use it

1.5 cups fejoan (red kidney beans)
8 dried red chillies (or to your taste)
10 cloves
1 tspn black peppercorns
1 Tblspn coriander seeds
1 tspn cumin seeds
1 cup grated coconut – desiccated, fresh or frozen
2 Tblspn ghee
2 large onions, chopped very finely
1 Tbspn Tamarind Pulp
salt to taste

Soak the beans overnight and cook in a pressure cooker, slow cooker or on the stove top in the water in which they were soaked.

Roast all of the spices on a dry pan and grind very fine in a spice grinder or blender. Roast the coconut till fragrant and just beginning to brown – be very careful, it burns easily. Grind in a grinder or blender until fine.

Heat the ghee in a kadai or pan and sauté the onion. Add the roasted ground spices and coconut and stir fry for a minute.

Add the beans and enough water to make a thick sauce. Add the salt and tamarind. Stir and cook for 10 minutes.

If you have time, leave for an hour or so for the flavours to develop, and reheat before serving.

This recipe goes well with Goan Coconut Rice Flatbread or Roti, or with Sannas, a steamed rice “muffin”. If you don’t have the traditional accompaniments, try a Middle Eastern flatbread or idli.




Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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