Tropeiro Beans (Feijão Tropeiro) with Cassava Flour, Bacon & Egg

Ingredients

• 500 g cooked carioca (pinto) beans, drained (about 2½ cups cooked)
• 1½ cups toasted cassava flour (farinha de mandioca), about 150 g
• 200 g bacon, diced (about 7 oz)
• 4 large eggs
• 150 g linguiça calabresa, diced (optional) — about 5 oz
• 1 medium onion, chopped (about 150 g / ~1 cup chopped)
• 3 cloves garlic, minced
• 3 tbsp butter (about 45 g) or some reserved bacon fat
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 4 tbsp chopped green onions (scallions)
• 4 tbsp chopped fresh parsley

Instructions

1. Heat a large skillet and fry the diced bacon until golden and crisp. Remove some excess fat, leaving about 1 tablespoon in the pan.
2. In the same skillet, add the calabresa sausage (if using) and fry until browned. Set aside with the bacon.
3. Add the butter, onion and garlic to the skillet; sauté over medium heat until the onion is translucent and fragrant.
4. Add the cooked, drained beans to the skillet. Lightly mash some beans with the back of a spoon to create a creamy texture without turning them into a puree.
5. Return the bacon and sausage to the skillet and stir to combine. Season with salt and black pepper to taste.
6. Reduce the heat and gradually add the cassava flour, stirring constantly so the flour toasts lightly and becomes loose (about 5–7 minutes). Adjust the amount of flour to reach your desired consistency.
7. In a bowl, lightly beat the eggs and pour them over the hot mixture, stirring quickly until the eggs cook and incorporate into the tropeiro in small, soft pieces.
8. Turn off the heat, stir in the green onions and parsley, check seasoning and serve the tropeiro very hot, accompanied by white rice and an optional fried egg on top.

Tips

• Use some of the bacon fat to sauté the onion and garlic for a more authentic flavor.
• Add the cassava flour gradually and keep stirring to prevent clumping; stop when the mixture is moist but loose.
• For a crunchy contrast, top with pork cracklings (torresmo) or serve a fried egg on the side.

Variations

• Vegetarian version: omit the bacon and sausage; substitute with smoked tofu cubes or sautéed mushrooms.
• A wetter tropeiro: reduce the cassava flour to 1 cup and leave more of the cooked beans roughly drained.

FAQ