FEIJÃO TROPEIRO - SIMPLES - FÁCIL - Receitas de Pai

Feijão Tropeiro is a beloved dish from Minas Gerais, Brazil, representing the hearty, rustic flavors of the region's countryside cuisine. It combines beans, an array of meats, crispy collard greens, and toasted cassava flour in a symphony of rich, savory delights. Perfect as a main course or a robust side dish, this recipe brings the heart of Brazilian cooking to your kitchen.

Ingredients

🥬 1 bunch of fresh collard greens
🐖 1.5 cups diced pork fat/lardons brand not specified
🥓 1.5 cups diced bacon brand not specified
🫘 1.5 cups dry white beans
🌭 4 Tuscan sausages, sliced into rounds brand not specified
🥚 3 farm-raised eggs
🧄 5 cloves of garlic, minced brand not specified
🧅 1 large onion, coarsely chopped brand not specified
🧂 Salt from a yellow salt dish, brand not specified
🌶️ Black pepper ground from a wooden pepper mill, brand not specified
🌾 2 cups white cassava flour brand not specified
🌿 Fresh parsley and chives, chopped
🥄 Pork lard stored in a purple ice cream container, brand not specified

Instructions

1- Prepare the Beans:

• Rinse the white beans and add them to a pressure cooker.
• Cover with water, add a pinch of salt, and cook for 20 minutes after pressure builds, until al dente.
• Drain and set the beans aside.

2- Prepare the Collard Greens:

• Wash and destem the collard greens.
• Roll the leaves tightly and slice them thinly (chiffonade). Set aside.

3- Fry the Meats:

• Heat a spoonful of pork lard in a large cast iron pan over medium heat.
• Fry the diced pork fat until crispy. Remove and set aside.
• In the same fat, fry the bacon until crispy. Remove and set aside.
• Next, fry the Tuscan sausages until browned. Remove and set aside.

4- Cook the Eggs and Aromatics:

• Crack the eggs into the pan, season with salt and pepper, and scramble them. Remove and set aside.
• Sauté the onion and garlic in the remaining fat until translucent and golden. Remove and set aside.

5- Sauté the Collard Greens:

• In the same pan, briefly sauté the collard greens until tender. Remove and set aside.

6- Toast the Cassava Flour:

• Add the cassava flour to the pan with the remaining fat, stirring constantly over medium heat until lightly browned.

7- Assemble the Dish:

• Combine the fried meats, scrambled eggs, sautéed vegetables, and drained beans with the toasted flour in the pan.
• Mix well, ensuring all components are evenly distributed.
• Season with additional salt and pepper to taste.
• Finish with fresh parsley and chives.

Prep Time: 20-30 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour to 1 hour 15 minutes
Servings: 8-10

Equipment: Pressure cooker brand not specified
Cast iron pan: brand not specified
Wooden cutting board: brand not specified
AJI-SAL knife
Wooden spoons for stirring
Various bowls for prep

Cooking Tips

• Ensure beans are al dente for a pleasant texture.
• Collard greens should be sliced thinly and sautéed gently to maintain flavor.

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Feijão Tropeiro