Feijão TropeiroTropeiro Beans

High-calorie cattle driver's hash.

• 6 servings (200 g each)
• Cook 15 mins
• Sudeste (Minas Gerais)

Originating with colonial cattle drivers (tropeiros) traveling through Minas Gerais, Feijão Tropeiro is a hearty, low-moisture bean dish. Cooked pinto beans (feijão carioca) are tossed with toasted cassava flour (farinha de mandioca), crisp bacon, paio sausage, collard greens, and scrambled eggs.

Ingredients

• •500 g (drained) Cooked Pinto Beans (Feijão Carioca) — Firm Bean Base
• •150 g Toasted Cassava Flour (Farinha) — Starch Coating & Binder
• •150 g Thick-Cut Bacon (Diced) — Crisp Lipid Base
• •150 g Paio or Calabresa Sausage (Sliced) — Cured Meat Component
• •4 units (approx. 200g) Fresh Scrambled Eggs — Protein Texture Accent
• •100 g Collard Greens (Thin Ribbon Cuts) — Fresh Vegetable Element
• •15 g Minced Garlic — Aromatic Base
• •100 g Yellow Onion (Diced) — Aromatic Base
• •6 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Cook pinto beansCook pinto beans until tender but firm, then drain thoroughly; soft or wet beans turn mushy when mixed
2. In a largeIn a large skillet, cook diced bacon over medium heat until crisp, then remove with a slotted spoon
3. In the remainingIn the remaining bacon fat, fry sliced sausage until browned, then remove
4. Scramble eggs inScramble eggs in the same skillet until set, then remove
5. Sauté onions andSauté onions and garlic in the remaining fat until golden
6. Add shredded collardAdd shredded collard greens and toss for 60 seconds until wilted
7. Return cooked beansReturn cooked beans, bacon, sausage, and scrambled eggs to the skillet
8. Sprinkle toasted cassavaSprinkle toasted cassava flour gradually over the mixture while tossing over low heat for 3 to 5 minutes
9. The flour lightlyThe flour lightly coats the moist beans and fats without turning dry

Questions