Feijão Tropeiro Recipe
Brazilian · Main course · 45 min total
A hearty Brazilian dish of beans mixed with cassava flour, eggs, and sausage, traditionally made by cowboys (tropeiros). This version is perfect for a satisfying meal.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked carioca beans (or pinto beans), drained (reserve 1/2 cup cooking liquid)
- 1/2 lb (225g) smoked sausage (linguiça or kielbasa), sliced
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup manioc flour (farinha de mandioca)
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- In a large skillet over medium heat, cook the sausage slices until browned on both sides, about 5 minutes. Remove and set aside.
- In the same skillet, add olive oil and sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
- Add the cooked beans and reserved cooking liquid. Mash some beans with a fork for a creamier texture. Cook for 3 minutes.
- Push the beans to one side of the skillet. Crack the eggs into the empty side and scramble until set, then mix into the beans.
- Reduce heat to low. Gradually add the manioc flour, stirring constantly, until the mixture is moist but not dry (you may not need all flour).
- Stir in the cooked sausage and parsley. Season with salt and pepper to taste. Serve immediately.
Tips
- If the mixture becomes too dry, add a splash of bean cooking liquid or water.
- Serve with rice and a fried egg on top for a traditional tropeiro plate.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat with a little water.
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