Brazilian
Feijão Tropeiro
Brazilian beans tossed with bacon, sausage, eggs, collards, garlic, and cassava flour.
6 servings · 40 minutes prep · 35 minutes cook
Ingredients
Feijão Tropeiro
- 4 cups, drained, or cooked carioca beans
- 8 oz, diced
- 12 oz, linguiça or kielbasa, sliced
- 1 medium, diced
- 5 cloves, minced
- 4 cups, thinly sliced
- 4 large, lightly beaten
- 1 cup, toasted farinha de mandioca
- 1/3 cup, chopped
- 1/3 cup, sliced
- 1 tsp, plus more to taste
- 1/2 tsp, freshly ground
- 2 tbsp, optional, for serving
Directions
Build the Pork and Greens Base
- Cook bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Transfer to a plate, leaving fat in the pan.
- Add smoked sausage and brown for 4 to 5 minutes. Transfer with the bacon. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
- Add yellow onion and cook for 4 minutes, then add garlic for 1 minute.
- Add collard greens and cook for 3 to 4 minutes, until wilted but still green.
Finish the Tropeiro
- Push greens aside, add egg, and scramble softly for 1 to 2 minutes. Stop when the egg has formed soft, moist curds with no liquid pooling in the pan.
- Add cooked pinto beans, bacon, sausage, fine salt, and black pepper. Fold gently and heat through for 3 minutes.
- Sprinkle in cassava flour gradually, folding until the mixture is crumbly and lightly bound, not dry.
- Finish with parsley, scallions, and hot sauce if desired.
