Ingredients
3 tins red kidney beans, drained & rinsed (or 1 cup dried kidney beans, soaked overnight and pressure-cooked until tender)
1 large onion, chopped
2 tomatoes, finely diced
2 green chillies, slit lenghtwise
½ inch ginger, grated
2 cloves garlic, finely minced
1 tbsp tomato sauce (ketchup)
1 tbsp oil (for frying)
The Meat (Choose One)
Option A: 4 Goan sausages (chourico) meat removed from the casings and set aside
Option B: 4 strips of pork belly, cut into bite-sized pieces and tossed with 1-2 heaped tbsp Goan Recheado Masala
Cooking Steps
Step 1:
Heat oil in a deep pan over medium heat. Add the chopped onions and saute until they turn a pale golden brown.
Step 2
Stir in the grated ginger, garlic and slit green chillies. Fry for about a minute until fragrant.
Step 3
Add the finely diced tomatoes. Cook, stirring occasionally, until they turn completely soft and mushy, and the oil beings to separate at the edges.
Step 4
Brown the Meat: Stir in the Goan sausage meat or the Reheado-spiced pork belly. Fry gently for a few minutes until the meat is browned and has released its fats and spices.
Step 5
Stir in the tomato ketchup. Add the drained kidney beans and half a cup of water. Bring to a simmer, then lower the heat. Let it gently bubble until the meat is cooked through, the flavours fuse and gravy thickens to your liking.
Serve with a crusty French baguette, sourdough or dinner rolls or with Steamed Basmati Rice and a Kachumer Salad