Easy Goan Feijoada | Beans & Meat Stew (with Goan Sausages)

Prepare the beans by washing and soaking them overnight.

Pressure cook the soaked beans with water and salt for 3-4 whistles.

In a pan, heat oil and add cumin seeds, allowing them to splutter.

Add the sliced onion and sauté until translucent.

Stir in the chopped tomato and cook until soft.

Add Kashmiri red chilli powder and mix well.

Incorporate the Goan sausages and cooked beans into the mixture.

Add approximately 1/2 cup of water, adjusting as preferred, and season with salt and sugar.

Add the slit green chilli and simmer for a few minutes.

Garnish with coriander leaves before serving.

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