Lunch · 50 min · brazilian

Feijao Tropeiro (Beans with Toasted Flour)

A Brazilian lunch built around black beans and cassava flour — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Black beans
• 1.5 cups Cassava flour
• 0.5 lb Bacon
• 0.5 lb Smoked sausage
• 4 Eggs
• 1 Onion
• 4 cloves Garlic
• 1 bunch Collard greens
• 0.25 cup Parsley
• 2 tsp Salt

Steps

1. Cook the beans until tender but intact — they must hold their shape through the final tossing. Drain, reserving a little liquid.
2. Crisp the bacon and sausage in a wide pan, then soften the onion and garlic in the rendered fat. This fat is the flavor base; do not drain it.
3. Scramble the eggs in the same pan until just set, then add the shredded collards and wilt for 2 minutes.
4. Add the beans and toss everything together over the heat.
5. Rain in the cassava flour gradually, tossing constantly, until the mixture is moist and crumbly — never dry, never soggy. Add splashes of bean liquid to get there.
6. Season boldly, shower with parsley, and serve warm. Tropeiro is the taste of the old mule-train trails: sustaining, savory, and deeply satisfying.

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