Feijão Tropeiro (Minas Beans with Cassava Flour & Egg)

Name: Feijão Tropeiro (Minas Beans with Cassava Flour & Egg)
Total time: 40 min
Yield: 4
Cuisine: Brazilian
Ingredients: 400 g Cooked brown 'carioca' beans, drained; 150 g Cassava flour (farinha de mandioca); 120 g Diced bacon; 120 g Smoked sausage (calabresa); 3 Eggs; 1 (150 g) Onion; 4 cloves (20 g) Garlic, minced; 60 g Collard greens (couve); 30 g Spring onions, sliced; 15 ml Olive oil; 4 g Salt

Muleteers' road food from Minas Gerais: cooked beans tossed in a hot pan with toasted cassava flour, crisp bacon, sausage, egg and collard greens until every bite is smoky and crumbly.

Fonte

Ricetta di Minas Gerais home kitchens · 🏺 Tradizionale · Named for the tropeiros, the mule-train drivers who carried it as trail food

Minas Gerais (mineiro) regional — Feijão tropeiro is emblematic of Minas Gerais, named for the tropeiros — the mule-train drivers who once crossed the interior carrying beans, cassava flour and cured pork that kept well on the road and cooked into one hearty pan.

Background on Wikipedia ↗

Watch it being made · 3 videos

Brazilian Kitchen Chef Dudu Mesquita SuperYummy

⏱ 40 min🍽 4 porzioni🔥 470 kcal🇧🇷 Brasile

Senza latticiniSenza frutta a guscio

Passaggi

In a large frying pan or wok over medium heat, fry the diced bacon until its fat renders and it crisps, about 5 minutes. Add the sausage and fry 3 minutes more until browned.
Scoop the bacon and sausage to one side. Crack the eggs into the fat and scramble them softly, then mix back through the meat.
Add the olive oil, onion and garlic and fry 3 minutes until soft and golden.
Tip in the drained beans and warm them through for 2 minutes, folding gently so they keep their shape.
Now add the cassava flour a handful at a time, stirring constantly so it toasts evenly and drinks up the fat without clumping. Cook 3–4 minutes until it smells nutty and turns pale gold.
💡 Add the flour gradually and taste as you go — too much at once turns it dry and dusty. It should be moist and crumbly, never powdery.
Stir the sliced collard greens through for the last minute, just until they wilt and turn bright green. Season with the salt.
Finish with the spring onions and serve hot, as the centrepiece of a plate with rice, a grilled sausage or steak, and orange slices.

💡 Consigli

The couve is often cooked separately as couve refogada and laid alongside — but folding a little through at the end, as here, keeps it a one-pan dish.
Firm beans are essential. Soft or overcooked beans collapse into paste the moment you toss them with the hot flour.
Made with pork and sausage, so it isn't vegetarian; for a meat-free version, use smoked paprika and extra egg for the savoury depth.