Feijão Tropeiro

Method

1. 01

   Crisp the bacon and sausage

   Heat the oil in a wide skillet. Cook the bacon for 5 minutes, add the sausage and cook for 5 minutes more until browned at the edges.

   

2. 02

   Scramble the eggs

   Push the meats to one side. Add the eggs to the clear space, season with 2 g salt and scramble for 3 minutes until softly set; break into large curds.

   

3. 03

   Sauté onion and garlic

   Add the onion and garlic to the skillet and cook for 5 minutes until translucent, scraping the savoury fat from the base.

   

4. 04

   Fold in the beans

   Add the drained beans and the remaining 4 g salt. Fold gently for 5 minutes so the beans heat through without mashing.

   

5. 05

   Toast with cassava flour

   Sprinkle in the cassava flour and fold for 3 minutes until the flour is lightly toasted and the mixture is moist rather than powdery.

   

6. 06

   Wilt the greens

   Fold in the sliced collard greens and cook for 3 minutes until vivid green and tender at the stems. Add the scallions off the heat.

   

7. 07

   Serve warm

   Rest for 5 minutes, then serve the feijão tropeiro warm as a substantial side or with rice and grilled meat.