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Feijão tropeiro
Beans with cassava flour and bacon
Feijão tropeiro: Minas Gerais beans tossed with cassava flour, bacon, sausage, eggs and collard greens
BrazilianMule drivers, the tropeiros, crossed Minas Gerais with sacks of beans, cassava flour and pork, and their trail food has become the state's pride: you will find feijão tropeiro at every comida mineira restaurant, at football grounds in Belo Horizonte and on Sunday tables, with rice, couve, torresmo and a grilled pork chop. The beans are cooked just tender, drained, and tossed in bacon and sausage fat with onions, scrambled egg, cassava flour and shredded collards, so the dish is moist but loose, smoky and very savoury. This is a pork dish: smoked bacon and pork sausage give it its flavour. If you start from dried beans, soak them overnight. The usual mistake is overcooking the beans; mushy beans turn the farofa into paste. For a vegetarian version, skip the meats and use butter and an extra egg. Chef's tip: add the farinha off the heat a handful at a time and stop when it looks moist and fluffy, not dry.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅓ lb cooked carioca or pinto beansdrained (from about 250 g dried, cooked just tender)
- 7 oz smoked bacondiced
- 9 oz smoked pork sausage (linguiça)sliced
- 1 onionfinely chopped
- 4 cloves garliccrushed
- 4 eggs
- 4 collard greens (couve)large leaves, rolled and shredded very finely
- 5 ½ oz farinha de mandiocatoasted cassava flour
- ½ tsp salt
- 4 spring onionssliced
- 3 tbsp fresh parsleychopped
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Method
0/8 doneStep 1: Fry 7 oz smoked bacon in a large, wide pan over a medium heat for 6–8 minutes until crisp and the fat has run. Lift out half for the top.
8 minStep 2: Add 9 oz smoked pork sausage (linguiça) and fry for 6 minutes until browned and cooked through (160°F inside, no pink).
6 minStep 4: Push everything to the side, crack in 4 eggs and scramble them for 2 minutes until just set, then break them up into the meat.
2 minStep 5: Add 4 collard greens (couve) and stir-fry for 1 minute until bright green and barely wilted.
1 minStep 6: Fold in 1 ⅓ lb cooked carioca or pinto beans and ½ tsp salt and heat through for 3 minutes, stirring gently so the beans stay whole.
3 minStep 7: Take off the heat and sprinkle in 5 ½ oz farinha de mandioca a handful at a time, folding, until the mix looks moist and fluffy.
Step 8: Scatter over the reserved bacon, 4 spring onions and 3 tbsp fresh parsley and serve at once.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 26 g
- Carbs
- 40 g
- Fat
- 27 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does feijão tropeiro take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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