Virado à Paulista (São Paulo Style)

Ingredients

• 3 cups Cooked White Rice
• 3 cups Cooked Pinto Beans
• about 450 g Brazilian Sausage (Linguiça), sliced
• 2 cups Kale, chopped
• 4 large Eggs
• 1 cup Cassava Flour
• 4 slices Bacon, diced
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C/175°C). Add the 4 slices of diced bacon. Cook for 6-8 minutes, stirring occasionally, until the bacon is crisp and golden brown. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
2. 2Add the about 450 g of sliced Brazilian sausage to the same skillet with the bacon fat. Increase the heat to medium-high (190.6°C/190°C). Cook for 5-7 minutes, turning the sausage occasionally, until it is browned on all sides and cooked through. Use a slotted spoon to transfer the cooked sausage to the plate with the bacon.
3. 3Add the 2 tbsp of olive oil to the skillet with the remaining bacon fat. Reduce the heat to medium (176.7°C/175°C). Add the 1/2 medium onion, chopped, and the 2 cloves of garlic, minced. Cook for 5 minutes, stirring frequently, until the onion is softened and translucent. Add the 2 cups of chopped kale to the skillet and cook for 3 minutes, stirring, until the kale is wilted and tender.
4. 4Stir the 3 cups of cooked pinto beans and the 1 cup of cassava flour into the skillet with the vegetables. Continue to cook over medium heat (176.7°C/175°C) for 5 minutes, stirring constantly, until the mixture is heated through and has thickened slightly. This is your bean mixture.
5. 5While the bean mixture is cooking, heat a separate non-stick skillet over medium heat (176.7°C/175°C). Carefully crack the 4 large eggs into the skillet. Cook for 3-4 minutes, or until the egg whites are completely set and opaque, but the yolks are still runny.
6. 6Divide the 3 cups of cooked white rice among four plates. Spoon a generous portion of the bean mixture next to the rice on each plate. Arrange the cooked about 450 g of Brazilian sausage and the 4 slices of crispy bacon over the rice and bean mixture. Top each serving with one fried egg, and season each plate evenly with 1/4 tsp of the 1 tsp salt and 1/8 tsp of the 1/2 tsp black pepper.

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