Feijão Tropeiro (Cowboy Beans)

Instructions

1. 1Place the about 450 g dried pinto beans in a large bowl and cover with plenty of cold water. Let them soak overnight. The next day, drain and rinse the beans thoroughly.
2. 2Put the drained and rinsed about 450 g pinto beans into a large heavy-bottomed pot and add enough cold water to cover them by at least about 5 cm. Bring to a boil over high heat (232°C), then reduce the heat to low (93°C) and simmer, uncovered, until the beans are tender when bitten, about 1 to 1.5 hours. Drain the beans, reserving about 1 cup of the cooking liquid, and set the beans aside.
3. 3While the beans are cooking, place the 6 slices plant-based bacon in a large about 30 cm skillet over medium heat (177°C). Cook, turning occasionally, until the bacon is crispy, about 8 to 10 minutes. Remove the crispy bacon from the skillet and place it on a paper towel-lined plate to cool. Once cool enough to handle, crumble the bacon into small pieces and set aside. Leave the rendered fat in the skillet.
4. 4Add the about 450 g plant-based sausage and the 1 large chopped onion to the skillet with the reserved bacon fat. Cook over medium-high heat (190°C), stirring occasionally, until the sausage is browned and the onion is translucent and softened, about 8 to 10 minutes. You should see the onion become soft and see-through.
5. 5Add the 3 cloves minced garlic and the 1 bunch chopped collard greens to the skillet. Cook, stirring frequently, until the collard greens have wilted down, about 5 minutes. The greens will shrink significantly.
6. 6Stir the cooked about 450 g pinto beans and the crumbled 6 slices plant-based bacon into the skillet with the sausage and greens. Add the reserved 1 cup of bean cooking liquid to the skillet. Stir everything together to combine.
7. 7Gradually add the 1 cup cassava flour to the skillet, stirring constantly to ensure it is fully incorporated and to prevent any lumps from forming. Continue to stir until the mixture thickens slightly, about 2 to 3 minutes.
8. 8Season the mixture with 1 tsp salt and 1/2 tsp black pepper. Stir well to distribute the seasonings evenly. Serve the Feijão Tropeiro warm.

Substitutions

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