Feijão Tropeiro
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.
En original oppskrift av Forkin
- Total tid
- 1 t
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde egg. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
Ingredienser
- 250 gdried pinto bean, cooked
- 150 gsmoked bacon, diced
- 150 gsmoked calabresa sausage, sliced
- 1 stk.yellow onion, chopped
- 3 feddgarlic, minced
- 150 gcollard green, thinly sliced
- 1 koppcassava flour
- 1 tssalt
- 0,5 tsblack pepper
- 1 ssolive oil
garnish
- 2 stk.egg, fried or scrambled
- 2 ssfresh parsley, chopped
Utstyr
slotted spoon · large skillet
Fremgangsmåte
Trinn for trinn
- 1
If using dried pinto beans, soak them overnight and cook until tender, then drain and set aside.
Kokkens tips: Alternatively, use canned pinto beans for a quicker preparation.
- 2
In a large skillet or pot, cook smoked bacon over medium heat until crispy.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 1 min
- 4
Add smoked calabresa sausage to the same pan and cook until browned on all sides.
Omtrent 7 min
- 5
Remove the sausage and set aside with the bacon.
Omtrent 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.
Omtrent 5 min
- 7
Stir in garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 4 min
- 9
Return the cooked bacon and sausage to the pan along with the cooked pinto beans.
Omtrent 1 min
- 10
Season the mixture with salt and black pepper.
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 3 min
- 13
Serve Feijão Tropeiro hot, garnished with fried eggs and fresh parsley.
Kokkens tips: It pairs wonderfully with rice and grilled meat.
Hold den god
Store leftover Feijão Tropeiro in an airtight container in the refrigerator.
Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if it seems dry.
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