Feijão Tropeiro (Bean and Collard Greens)

Ingredients

• 2 cup Dried pinto beans, soaked overnight
• 8 cup Water
• about 225 g Bacon, chopped
• about 340 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 30.48 cm skillet over medium-high heat. Add the about 225 g 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 about 340 g 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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