Feijão Tropeiro

Name: Feijão Tropeiro
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 400 g cooked pinto beans; 150 g crispy pork rind; 2 eggs; 150 g cassava flour; 1 onion; 2 collard leaves — shredded; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Feijão Tropeiro hails from the heart of Minas Gerais, where it is a staple of home kitchens and a symbol of the region's rustic culinary traditions. Cooked with a generous hand for salt and a love for fat, this dish finds its place on the table whenever family and friends gather to enjoy a hearty meal. This version captures the essence of a Brazilian family cook's approach, bringing the warmth of home-cooked comfort to every spoonful.

Expect a delightful interplay of textures: the creaminess of pinto beans, the crunch of crispy pork rind, and the granular bite of cassava flour. The flavors are soulful and robust, with collard greens and onions adding depth and freshness. Every mouthful is a celebration of balance and richness, best enjoyed in the company of those who appreciate the true taste of Minas Gerais.

Ingredients

400 gcooked pinto beans
150 gcrispy pork rind
2eggs
150 gcassava flour
1onion
2collard leaves — shredded
to tastefine sea salt

Method

Start by preparing the ingredients. Finely chop 1 onion and set it aside. Roll up 2 collard leaves tightly and slice them into thin strips. Crack 2 eggs into a small bowl and beat them lightly with a fork. Crush 150 g of crispy pork rind into smaller pieces if they are too large.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and starts to turn golden brown. This should release a sweet aroma and the onion should be soft to the touch.
Add the collard greens to the skillet with the onions. Stir them together until the greens wilt and turn a vibrant dark green. This should take just a couple of minutes, and the collards should be tender but still slightly crisp.
Push the onion and collard mixture to one side of the skillet. Pour the beaten eggs into the empty side of the skillet. Allow them to set slightly, then scramble them gently until they are fully cooked and no longer runny.
Add 400 g of cooked pinto beans to the skillet, mixing them with the onion, collards, and eggs. Stir gently to avoid breaking the beans. Cook until the beans are heated through and the mixture is well combined.
Sprinkle 150 g of cassava flour evenly over the mixture in the skillet. Stir continuously to incorporate the flour, allowing it to toast lightly. The flour should coat the ingredients and take on a light golden color, adding a nutty aroma to the dish.
Finally, fold in the crushed pork rinds, mixing them into the dish until they are evenly distributed. Taste the mixture and add fine sea salt to your liking, ensuring all flavors are balanced. Serve the Feijão Tropeiro warm, alongside rice, bread, or salad, as preferred.