Feijão Tropeiro (Brazilian Bean and Collard Greens)

Ingredients

• 4 cups Cooked Pinto Beans
• 4 cups Collard Greens, thinly sliced
• 8 slices Bacon, diced
• about 450 g Linguiça Sausage, diced
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 3 large Eggs, scrambled
• 0.5 cup Cassava Flour (farinha de mandioca)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Parsley, chopped

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

Instructions

1. 1In a large skillet or pot, cook the bacon until crispy. Remove the bacon and set aside, reserving the bacon fat.
2. 2Add the linguiça sausage to the skillet and cook until browned. Remove the sausage and set aside.
3. 3In the same skillet, sauté the onion and garlic in the bacon fat until softened, about 5 minutes.
4. 4Add the collard greens and cook until wilted, about 5-7 minutes.
5. 5Stir in the cooked pinto beans, scrambled eggs, cooked bacon, and sausage.
6. 6Add the cassava flour and mix well to combine. Season with salt and pepper to taste.
7. 7Garnish with chopped parsley and serve hot.

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