Portuguese inspired pork and bean stew with a delicious spicy Goan touch.
1. Soak the rajma beans overnight. Then add water to cover the beans and pressure cook for about 4-5 whistles (approximately 10 minutes). Note: If you using canned kidney beans you can skip this step.
2. Grind the chillies, onion, ginger, garlic, cumin seeds, turmeric ,sugar , vinegar and tamarind water to form a uniform paste.
3. Cut the pork into small pieces and marinate it with the ground spices for 2-3 hours. Using a scissor cut the thread and outer covering of the goan sausages and shred the meat and keep aside.
4. In a thick bottom pan, add the marinate pork and let it fry in the fat. (If using lean pork add a teaspoon of cooking oil). When the pork look cooked, add onion and saute till the onions are cooked. Add tomatoes and green chillies and keep stirring.
5. When the mix is uniform, add the shredded sausages. The best part of this step is that the house will be full of aromas. Let the meat cook for 2-3 minutes then add the pressure cooked beans and add the water and bring to boil. Don't stir too much since the bean will split. Serve with rice.