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Mexidão
Rice and beans scrambled with egg
Mexidão: leftover rice and beans scrambled with egg, collard greens and farofa
Mexidão, the 'big mix-up', is a late-night favourite in Belo Horizonte and the farm kitchens of Minas Gerais: yesterday's rice and beans fried in one pan with onion and garlic, scrambled with egg, tossed with finely shredded couve and finished with toasted cassava flour. Many versions add bacon or sausage; this one stays vegetarian and is just as satisfying. Leftover rice is only safe if it was cooled within an hour of cooking and kept in the fridge, and it must be reheated until piping hot. The common mistake is piling everything into a cold, crowded pan so it turns mushy instead of crisping at the edges. Chef's tip: toast the cassava flour in the pan until it smells a little like popcorn before adding it.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 tbsp vegetable oil
- 1 onionchopped
- 2 garliccloves, crushed
- 10 ½ oz cooked riceleftover, cold from the fridge
- 9 oz cooked carioca or pinto beansdrained
- ½ tsp salt
- 3 eggsbeaten
- 2 ⅞ oz collard greens or kalestems removed, very finely shredded
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Method
0/5 doneStep 1: Toast 1 ⅜ oz farinha de mandioca (cassava meal) in a large dry frying pan over a medium heat, stirring, until it is pale gold and smells nutty, 2 minutes. Tip it out.
2 minStep 2: Heat 2 tbsp vegetable oil in the same pan over a medium-high heat and fry 1 onion and 2 garlic until soft and starting to colour, 3 minutes.
3 minStep 3: Add 10 ½ oz cooked rice and 9 oz cooked carioca or pinto beans with ½ tsp salt. Fry, turning now and then, until steaming hot all through and crisp in places, 3–4 minutes.
4 minStep 4: Push everything to one side, pour 3 eggs into the space and scramble until fully set with no wet egg, then mix them through.
1 minStep 5: Add 2 ⅞ oz collard greens or kale and toss for 1 minute until it just wilts and turns bright green. Sprinkle over the toasted cassava flour, toss once more and serve hot.
1 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 22 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mexidão take?
- About 15 minutes in total: 4 minutes to prepare and 11 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- 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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