Entree: Brazil – Minas Gerais – Feijão Tropeiro (Hearty Minas Gerais dish of cooked beans mixed with manioc flour, pork, sausage, and scrambled eggs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 8 oz (225 g) bacon, diced
- 8 oz (225 g) linguiça or smoked pork sausage, sliced
- 3 cups (600 g) cooked carioca or pinto beans, drained (reserve a little bean liquid)
- 2 cups (240 g) manioc flour (farinha de mandioca)
- 4 large eggs, approx. 7 oz (200 g) total
- 1 large onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced (9 g)
- 1/4 cup (60 ml) lard or neutral oil
- 2 tbsp (30 g) butter
- 1 cup (150 g) pork cracklings (torresmo), chopped (or extra crispy bacon)
- 1/2 cup (15 g) chopped fresh parsley
- 1/2 cup (30 g) thinly sliced scallions (green onions)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional, for color)

Instructions

1. Heat a large heavy skillet over medium heat. Add the diced bacon and cook until the fat renders and pieces are crisp, about 6–8 minutes. Remove most of the fat, leaving about 2 tbsp in the pan.
2. Add the sliced linguiça to the skillet and brown, about 4 minutes; remove and set aside with the bacon.
3. In the same skillet add 1/4 cup lard or oil and the butter. Sauté the chopped onion until soft and translucent, about 5 minutes, then add the garlic and cook 30–60 seconds until fragrant.
4. Push the aromatics to the side and pour in the beaten eggs (lightly beat the 4 eggs). Scramble gently until just set, then break into bite-sized pieces and mix with the onions.
5. Return the bacon and linguiça to the pan. Add the cooked beans and 2–3 tablespoons of reserved bean liquid (if very dry) and gently combine over medium heat until warmed through.
6. Gradually sprinkle the manioc flour over the bean mixture while stirring constantly so it absorbs fats and toasts evenly. Continue stirring and toasting the flour until it is dry but not burnt, about 5–8 minutes; the mixture should be cohesive but still slightly loose.
7. Stir in the chopped pork cracklings, parsley, scallions, smoked paprika (if using), and season with salt and pepper to taste. Cook another 1–2 minutes to meld flavors.
8. Remove from heat and let rest 2 minutes. Serve hot with white rice and orange wedges, if desired.