Feijoada Recipe - Spicy Goan Black Eyed Peas Stew
Give this lip smacking Spicy Goan Black Eyed Peas Stew a try for a weeknight dinner. Serve it along with hot phulka or even steamed rice for a simple and wholesome dinner.
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
10 M
40 M
50 M
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
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.
To puree the tomatoes, simply chop them into large chunks and run them in your blender (without adding water) till they are pureed.
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.
Next, add the red chilli powder, turmeric, coriander powder and cumin powders and sauté.
Pour in the tomato puree and toss the mixture together till the masalas are well cooked and oil begins to release.
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.
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.
Top it up with lemon juice and chopped coriander and serve hot.
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.
