Feijão Tropeiro (Bean and Collard Greens)

Ingredients

• 2 cup Dried pinto beans, soaked overnight
• 8 cup Water
• 8 oz Bacon, chopped
• 12 oz Brazilian sausage (linguiça), sliced
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 4 cup Collard greens, thinly sliced
• 1/2 cup Cassava flour (farinha)
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 2 cups of dried pinto beans in a large heavy-bottomed pot and add the 8 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender. Drain the beans, reserving about 1 cup of the cooking liquid.
2. 2While the beans are cooking, place a 12-inch skillet over medium-high heat. Add the 8 oz of chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
3. 3Add the 12 oz of sliced Brazilian sausage to the skillet with the bacon fat. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the sausage is browned on all sides. Reduce the heat to medium.
4. 4Add the 1 large chopped onion and 4 cloves of minced garlic to the skillet. Cook for 3-5 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant.
5. 5Stir in the 4 cups of thinly sliced collard greens. Cook for 3-5 minutes, stirring often, until the greens are wilted.
6. 6Add the cooked pinto beans to the skillet. Pour in about 1/2 cup of the reserved bean cooking liquid to moisten the mixture. Stir everything together.
7. 7Sprinkle the 1/2 cup of cassava flour over the bean and greens mixture. Stir well to combine and cook for 2-3 minutes, allowing the flour to thicken the dish.
8. 8Season the Feijão Tropeiro with 1 tsp of salt and 1/2 tsp of black pepper. Stir to distribute the seasonings evenly. Serve the dish topped with the reserved crispy bacon.

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