This recipe comes from the western Indian state called Goa that was
a a portuguese overseas province for about 450 years until 1961. I t was
originally a portuguese recipe adapted by the goans to their taste. One
can use the the portuguese " chourico sausages" insteaed of the goan
sausages. To give a bit of body to the stew one can add a can of
beef broth instead of water while cooking.

Fejoada
(Pungent gravy dish of sausage & dried beans)

Ingredients:
100 gm butter beans ( rajma, harricot or lima beans)
2 large Goa spicy sausages or more if desired
1 onion
1 tomato

Method:
Wash the beans, boil and keep aside. Slice the onion and tomato finely and
fry in a little pork fat or oil till onion turns brown. Remove the skin from
the sausages and fry the meat together with onion and tomato for a while,
then add the beans, fry a little and add a cup of warm water. Salt may be
added if necessary.

Allow to cook on slow fire for a few minutes till the gravy is quite thick.
The taste of feijoada depends on the quality of the sausages, which should
be spicy enough.



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