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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I found Fejoada in Brasil.
Given that both were Portuguese colonies that makes sense.
In Brasil it was offered with beef, and little "damnit peppers" in
vinegar on the side. Those are peppers that when you eat one, you say
DAMN IT ! thats hot. The Brasilians favor this with black beans.
Fejoada in Brasil can be an all day affair. Get a little plate eat
drink talk with friends and family, get a little plate......
I was told this was a carioca slave dish.
Often (usually) served with the Brasilian national drink
Ciaprena
Made with Pinga Which a came based liquor that is about
2/3 of the from rum toward vodka. By itself it is pretty rough.
Thgere is a liquor store in Portland OR that carries so its available.
Ciasparena
Out a 1/2 lime in the glass, I use a double old fashion
add a level teaspon of sugar and mash it together well.
Fill the glass with ice cubes
Fill the glass with pinga.
Give it a stir.
DANGER treat this drink with respect. While it is as smooth as satin
panties, it is almost 100% alcohol. I met an Aussie who had downed 5
during an afternoon of Fejoada and could not tell me his name !
I had three and retired.
You folks have a really great day
edw


On Thu, 9 Nov 2006 23:53:25 -0500, "Joe Lobo"
wrote:

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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"Spooge Geeko" wrote in message
...

I found Fejoada in Brasil.
....
Often (usually) served with the Brasilian national drink
Ciaprena


That's "Caipirinha."

--
Ken Blake
Please Reply to the Newsgroup

On Sun, 12 Nov 2006 09:53:21 -0700, "Ken Blake"
wrote:

"Spooge Geeko" wrote in message
.. .

I found Fejoada in Brasil.
...
Often (usually) served with the Brasilian national drink
Ciaprena


That's "Caipirinha."
You are so correct, now what did I say my name was ?
Which way to the beach ? This stuff is a lady's drink
I'd better have one more :-)
edw