About this recipe:Feijão tropeiro is a typical Brazilian dish of beans, cooked eggs, bacon and toasted cassava (manioc) flour. This recipe calls for pinto beans, but any type of dried beans will be fine. To make the traditional Brazilian version of this dish, you can find the beans called 'feijao carioquinha' at Brazilian or Latin American food shops.
500g dried pinto beans
250g smoked bacon
1 onion, peeled and chopped
2 garlic cloves - peeled and chopped
200g toasted cassava (manioc) flour
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Method Prep:5min › Cook:30min › Ready in:35min
Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
Chop the bacon and place it in a large frying pan over medium heat; fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to taste. Fry for a minute, stirring constantly; set aside.
Separately, melt butter in a large saucepan; add eggs and scramble, stirring well. Once eggs are scrambled, add toasted flour and cook, stirring, until golden brown.
Add reserved bacon and beans, stir well and serve hot.