Feijão Tropeiro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using dried pinto beans, soak them overnight and cook until tender, then drain and set aside.

   Kokkens note: Alternatively, use canned pinto beans for a quicker preparation.

2. 2

   In a large skillet or pot, cook smoked bacon over medium heat until crispy.

   Ca. 8 min.

   Kokkens note: Render the fat well to ensure crispy bacon.

3. 3

   Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

   Ca. 1 min.

4. 4

   Add smoked calabresa sausage to the same pan and cook until browned on all sides.

   Ca. 7 min.

5. 5

   Remove the sausage and set aside with the bacon.

   Ca. 1 min.

6. 6

   If needed, add a small amount of olive oil to the pan, then add yellow onion and cook until softened, about 5 minutes.

   Ca. 5 min.

7. 7

   Stir in garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

8. 8

   Add the thinly sliced collard greens to the pan and cook until wilted, about 3-5 minutes.

   Ca. 4 min.

9. 9

   Return the cooked bacon and sausage to the pan along with the cooked pinto beans.

   Ca. 1 min.

10. 10

    Season the mixture with salt and black pepper.

    Kokkens note: Taste and adjust seasoning as needed.

11. 11

    Gradually stir in the cassava flour, mixing well to combine and absorb any excess moisture, creating a crumbly texture.

    Ca. 5 min.

    Kokkens note: Add the flour slowly to avoid clumps and achieve your desired consistency.

12. 12

    Cook the mixture for a few more minutes, stirring constantly, until the cassava flour is lightly toasted.

    Ca. 3 min.

13. 13

    Serve Feijão Tropeiro hot, garnished with fried eggs and fresh parsley.

    Kokkens note: It pairs wonderfully with rice and grilled meat.