Feijão Tropeiro

🧂 Ingredients

• 4 cups Cooked beans(Pinto, black, or carioca beans work well. Ensure they are cooked until tender but not mushy. Reserve some of the cooking liquid if desired for moisture.)
• 200 g Bacon(Diced into small pieces (lardons).)
• 4 Eggs(Large eggs.)
• 1 cup Manioc flour (farinha de mandioca)(Coarse or medium grind is preferred for texture. This is the base for the farofa.)
• 200 g Sausage(Linguiça calabresa or other firm, flavorful sausage, diced.)
• 2 cups Collard greens(Washed, stems removed, and thinly sliced (chiffonade).)
• 4 stalks Green onions(White and green parts separated and thinly sliced.)
• 2 cloves Garlic(Minced (optional, but recommended for flavor).)
• 2 tablespoons Vegetable oil or bacon fat(For sautéing.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Cook the bacon and sausage: In a large skillet or Dutch oven over medium heat, cook the diced bacon until it begins to render its fat and becomes crispy. Add the diced sausage and cook until browned and cooked through, about 5-7 minutes. Remove the bacon and sausage with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet. Discard any excess fat.

   ⏱️ 10-12 minutes
2. 2

   Sauté aromatics and greens: Add the minced garlic (if using) to the skillet with the reserved bacon fat and sauté for about 30 seconds until fragrant. Add the thinly sliced collard greens and white parts of the green onions. Sauté, stirring frequently, until the greens are wilted and tender, about 3-5 minutes. Season with a pinch of salt and pepper.

   ⏱️ 5 minutes
3. 3

   Add beans and toast the farofa: Add the cooked beans to the skillet with the greens. Stir to combine and cook for about 5-7 minutes, allowing the beans to heat through and absorb some of the flavors. Sprinkle the manioc flour (farinha de mandioca) over the bean mixture. Stir continuously for about 3-5 minutes, toasting the flour until it becomes fragrant and slightly golden. This process creates the 'farofa' texture. If the mixture seems too dry, add a tablespoon or two of reserved bean cooking liquid or water.

   ⏱️ 10 minutes
4. 4

   Incorporate eggs and finish: Push the bean and farofa mixture to one side of the skillet. Pour the beaten eggs into the empty side. Scramble the eggs until they are just set, then break them up and mix them into the bean mixture. Add the reserved crispy bacon and sausage, and the green parts of the green onions. Stir everything together until well combined and heated through. Taste and adjust seasoning with salt and pepper if needed. The final consistency should be moist but not soupy.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to Feijão Tropeiro is achieving a 'dry' consistency, meaning it shouldn't be soupy. The manioc flour helps absorb excess moisture and provides a unique texture.
• ✓For an authentic experience, use good quality linguiça (Brazilian sausage) and coarse-ground manioc flour.
• ✓This dish is best served immediately, but leftovers can be reheated gently in a skillet.

🔄 Variations

• Add torresmo (crispy pork belly cracklings) for an extra layer of crunch and flavor.
• Incorporate other vegetables like diced tomatoes, bell peppers, or corn.
• A splash of hot sauce or a side of vinaigrette can add a fresh counterpoint.

🥗 Nutrition

Per serving