Feijoada (Beans & Goan Chouriço)

Feijoada is one of the traditional and historic dishes of the Portuguese cuisine usually made with Beans and Pork. In Goa we use Kidney beans or black beans along with Goan pork sausages (chouriço) and this is enjoyed with steamed rice in Goa.
  • Passive
    20 minutes
  • Prep
    10 minutes
  • Cook
    45 minutes
  • Servings
    4 People


  • 1 cup Kidney beans or black beans
  • 1 tsp Salt
  • 2 medium sized Onion (chopped finely)
  • 3 medium sized Tomatoes (chopped finely)
  • 1/4 cup Tomato Ketchup
  • 5 Garlic cloves (chopped finely)
  • 1/2 inch Ginger Piece (chopped finely)
  • 1/2 tsp red chili powder (optional (for extra spice))
  • 10 Goan Sausages (chouriço, remove the meat from the casing)


  • 1 Soak kidney beans in water overnight. Next day, wash them again with water. Pressure cook the beans with 4 cups water and 1 tsp salt. Keep on high flame till one whistle, then keep on low flame and cook for another 10 minutes. Put flame off. Let the pressure of the cooker get released naturally.
  • 2 Next, in a vessel, add the cooked kidney beans with the water, along with all the remaining ingredients. Keep on high flame, allow it to come to boil, now keep on low flame, cover the vessel and cook on low flame for about 45 minutes.
  • 3 Feijoada is ready. You should get a thick gravy consistency.
  • 4 Serve feijoada with hot steamed rice or enjoy with Goan pao!!! (See Recipe Notes below for Goan pao recipe link).

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