Feijão Tropeiro (Dairy-Free)

Ingredients

• about 450 g Dried Pinto Beans
• 8 cups Water
• 3 tbsp Olive Oil
• about 450 g 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

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

Instructions

1. 1Rinse the about 450 g 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 30.48 cm skillet over medium-high heat (about 190.6°C / 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 about 450 g of smoked sausage, cut into 2.54 cm pieces, to the same 30.48 cm skillet with the reserved bacon fat. Cook over medium-high heat (about 190.6°C / 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 30.48 cm skillet, if needed, and increase the heat to medium (about 148.9°C / 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 30.48 cm 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 30.48 cm 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.

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