Feijão Tropeiro
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The Tale of Feijão Tropeiro
Story updated
Feijão tropeiro takes its name from the tropeiros, cattle drovers and mule traders who crossed colonial-era Minas Gerais on long journeys. They needed portable, hearty trail food, and this mix of beans, cassava flour, bacon, eggs, and greens was designed to fuel exactly that kind of travel.
Ingredients
Scale:· 6 servings
- 3 cups cooked pinto or carioca beans, drained (liquid reserved)
- 4 strips bacon, chopped
- 1/2 lb pork sausage (linguiça), sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup manioc (cassava) flour
- 2 eggs, scrambled
- 2 tablespoons chopped scallions
- Salt and pepper, to taste
Instructions
- 1Cook the bacon in a large skillet until crisp, then add the sliced linguiça and brown.
- 2Add the onion and garlic and sauté until softened.
- 3Stir in the drained beans and a splash of their reserved liquid, mashing a few lightly to thicken.
- 4Fold in the scrambled eggs.
- 5Sprinkle in the manioc flour gradually, stirring constantly, until the mixture is well coated but still moist.
- 6Season with salt and pepper, garnish with scallions, and serve hot.
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