Feijão Tropeiro (Dairy-Free)

Ingredients

• 1 lb Dried Pinto Beans
• 8 cups Water
• 3 tbsp Olive Oil
• 1 lb Smoked Sausage (linguica or chorizo)
• 8 slices Bacon
• 1 large Onion (chopped)
• 4 cloves Garlic (minced)
• 1 bunch Collard Greens (chopped)
• 4 large Eggs
• 1 cup Manioc Flour (farinha de mandioca)
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Rinse the 1 lb dried pinto beans and place them in a large, heavy-bottomed pot with 8 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender enough to be easily mashed with a fork. Drain the cooked beans and set them aside.
2. 2While the beans are simmering, place 8 slices of bacon in a 12-inch skillet over medium-high heat (about 375°F / 190°C). Cook the bacon, turning occasionally, until it is crispy and has released its fat, about 8 to 10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain, reserving about 2 tablespoons of the rendered bacon fat in the skillet. Crumble the bacon once it has cooled slightly and set it aside.
3. 3Add 1 lb of smoked sausage, cut into 1-inch pieces, to the same 12-inch skillet with the reserved bacon fat. Cook over medium-high heat (about 375°F / 190°C), stirring occasionally, until the sausage is browned on all sides, about 5 to 7 minutes. Remove the sausage from the skillet and set it aside with the bacon.
4. 4Add 3 tablespoons of olive oil to the 12-inch skillet, if needed, and increase the heat to medium (about 300°F / 150°C). Add the 1 large onion, chopped, and cook until softened and translucent, about 5 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly. Add the 1 bunch of collard greens, chopped, and cook, stirring, until wilted, about 5 minutes.
5. 5In a separate small bowl, whisk the 4 large eggs. Pour the whisked eggs into the vegetable mixture in the 12-inch skillet. Cook, stirring gently, as you would for scrambled eggs, until the eggs are just set, about 2 to 3 minutes. Do not overcook the eggs.
6. 6Return the cooked beans, crumbled bacon, and browned sausage to the 12-inch skillet with the eggs and vegetables. Stir in the 1 cup of manioc flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring constantly, for 2 to 3 minutes, until everything is heated through and the manioc flour has been incorporated.
7. 7Serve the Feijão Tropeiro hot.

Related Guides