Main Course

Feijão Tropeiro

Name: Feijão Tropeiro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: brazilian
Ingredients: 250 g dried pinto bean cooked; 150 g smoked bacon diced; 150 g smoked calabresa sausage sliced; 1 pcs yellow onion chopped; 3 clove garlic minced; 150 g collard green thinly sliced; 1 cup cassava flour; 2 pcs egg fried or scrambled; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil

Feijão Tropeiro is a traditional Brazilian dish, a hearty and flavorful bean stew often served with grilled meats. It combines cooked beans with smoked bacon, sausage, collard greens, and a touch of cassava flour for texture. This recipe offers a comforting taste of Brazilian cuisine.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried pinto bean, cooked
150 gsmoked bacon, diced
150 gsmoked calabresa sausage, sliced
1 pcsyellow onion, chopped
3 clovegarlic, minced
150 gcollard green, thinly sliced
1 cupcassava flour
1 tspsalt
0.5 tspblack pepper
1 tbspolive oil

garnish

2 pcsegg, fried or scrambled
2 tbspfresh parsley, chopped

Equipment

slotted spoon · large skillet

The method

Step by step

1
If using dried pinto beans, soak them overnight and cook until tender, then drain and set aside.
Cook’s note: Alternatively, use canned pinto beans for a quicker preparation.
2
In a large skillet or pot, cook smoked bacon over medium heat until crispy.
About 8 min
Cook’s note: Render the fat well to ensure crispy bacon.
3
Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
About 1 min
4
Add smoked calabresa sausage to the same pan and cook until browned on all sides.
About 7 min
5
Remove the sausage and set aside with the bacon.
About 1 min
6
If needed, add a small amount of olive oil to the pan, then add yellow onion and cook until softened, about 5 minutes.
About 5 min
7
Stir in garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Add the thinly sliced collard greens to the pan and cook until wilted, about 3-5 minutes.
About 4 min
9
Return the cooked bacon and sausage to the pan along with the cooked pinto beans.
About 1 min
10
Season the mixture with salt and black pepper.
Cook’s note: Taste and adjust seasoning as needed.
11
Gradually stir in the cassava flour, mixing well to combine and absorb any excess moisture, creating a crumbly texture.
About 5 min
Cook’s note: Add the flour slowly to avoid clumps and achieve your desired consistency.
12
Cook the mixture for a few more minutes, stirring constantly, until the cassava flour is lightly toasted.
About 3 min
13
Serve Feijão Tropeiro hot, garnished with fried eggs and fresh parsley.
Cook’s note: It pairs wonderfully with rice and grilled meat.

Keep it good

Storage

Store leftover Feijão Tropeiro in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if it seems dry.