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Brazilian Feijão Tropeiro Brown Beans with Cassava Flour and Bacon
Hearty cowboy classic from Minas Gerais: tender brown beans tossed with crispy smoked bacon, calabresa sausage, scrambled eggs, collard greens, and toasted cassava flour.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
5
- Cooked brown beans drained (al dente)400 g
- Smoked bacon diced150 g
- Smoked pork sausage sliced150 g
- Toasted cassava flour120 g
- Eggs lightly beaten3 pc
- Garlic cloves minced4 clove
- Yellow onion diced100 g
- Collard greens or kale shredded thinly80 g
- Green scallions chopped30 g
- Sea salt4 g
Preparation Steps
1
Fry diced bacon in a large skillet over medium heat until crispy. Remove bacon to a plate and brown the sliced sausage in the rendered fat.
2
In the same skillet, sauté onion and garlic for 2 minutes. Push to one side, pour in beaten eggs and scramble gently until just set. Add shredded greens and sauté for 1 minute.
3
Return bacon and sausage, then fold in drained beans. Gradually sprinkle in cassava flour while tossing continuously until lightly coated and crumbly. Garnish with chopped scallions and serve hot.
Cooking Journal
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Nutrition Facts
per servingCalories
470
Protein
24g
Carbohydrates
42g
Fat
23g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
