Feijoada Recipe (Spicy Goan Black Eyed Peas Stew)

Revati Upadhya
Feijoada Recipe (Spicy Goan Black Eyed Peas Stew)
617 ratings.

Feijoada is a typical Portuguese stew usually made with beans and meat. It has become a famous Goan home-comfort food and can be easily adapted to be vegetarian. In this recipe we use black-eyed peas, but you could also substitute it with any other beans you have on hand. Legumes are a low-fat, high-protein source that is rich in vitamins, minerals, antioxidant compounds and dietary fiber. Excellent source of nutrients for a diabetic-friendly diet, the Feijoada stew can be had with rotis, rice, a slice of bread, or even just as it is. 

Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.

If you like this recipe, you can also try other recipes such as

  1. Chena Kaya Erissery Recipe
  2. Moong Dal Dubka Recipe
  3. Paneer Kundan Kaliyan Recipe

Cuisine: Goan Recipes
Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

2 Servings

Ingredients

  • 1/2 cup Black Eyed Beans (Lobia) , soaked for 4-6 hours or overnight
  • 2 Onions , sliced thinly
  • 5 cloves Garlic , minced
  • 1 inch Ginger , minced
  • 2 Tomatoes , blended to puree
  • 200 ml Coconut milk
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Cumin powder (Jeera)
  • Salt
  • 1/2 tablespoon Jaggery , grated
  • 1 teaspoon Tamarind Paste
  • 1 teaspoon Lemon juice

How to make Feijoada Recipe (Spicy Goan Black Eyed Peas Stew)

  1. To begin making the Feijoada, drain the soaked black-eyed peas and wash thoroughly. Then immerse in sufficient water and pressure cook the beans until soft and tender. 

  2. To puree the tomatoes, simply chop them into large chunks and run them in your blender (without adding water) till they are pureed.

  3. In a rotis , warm some oil, let it sizzle and add in the sliced onions. Saute them till they are delicately golden. Add the minced ginger and garlic and continue to sauté for 4-5 minutes.

  4. Next, add the red chilli powder, turmeric, coriander powder and cumin powders and sauté.

  5. Pour in the tomato puree and toss the mixture together till the masalas are well cooked and oil begins to release.

  6. Next tip in the the cooked black-eyed beans and toss for a minute. Add salt and pour in the coconut milk, topped by a little water to bring it to the consistency you desire.

  7. Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.

  8. Top it up with lemon juice and chopped coriander and serve hot.

  9. Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.

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Last Modified On Sunday, 08 October 2017 14:43
     
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