Feijão tropeiro is a traditional Brazilian dish, especially popular in Minas Gerais. It is a tasty combination of beans, pork, cassava flour and spices. This dish is a complete and tasty meal, ideal for a more substantial lunch or dinner. Here is a classic recipe:
Ingredients
- Bean:
- 2 cups of carioca beans (or black beans)
- 1 bay leaf
- Salt to taste
- For the tropeiro beans:
- 200g bacon, diced
- 200 g Calabrian sausage, cut into slices
- 200 g of dried meat (or charque), desalted and shredded
- 1 medium onion, chopped
- 3 cloves of garlic, finely chopped
- 2 ripe tomatoes, chopped
- 1/2 cup green onions, chopped
- 1/2 cup parsley, chopped
- 2 cups of cassava flour
- 2 eggs, boiled and chopped
- 1/2 cup grated cheese (optional)
- 2 tablespoons of oil or fat for sautéing
- Salt and pepper to taste.
Instructions
Prepare the beans:
- Cooking the beans:
- Wash the beans well and soak them in water for at least 2 hours. If you don't have much time, soaking them for 30 minutes will help.
- Drain the beans and place them in a pressure cooker with the bay leaf and enough water to cover them. Cook for about 20-25 minutes after the pressure starts, or until the beans are tender. If you prefer, you can cook the beans in a regular pot, which will take longer.
- Drain the beans and set aside.
Preparing the feijão tropeiro:
- Prepare the meat:
- In a large saucepan, heat the oil or fat and fry the bacon until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pan, fry the calabresa sausage until golden brown. Remove the sausage with a slotted spoon and set aside with the bacon.
- If necessary, add a little more oil and sauté the shredded dried meat until golden brown.
- Many of the spices and seasonings:
- In the same pan, add the onion and sauté until translucent. Then add the garlic and sauté for another 1 minute.
- Add the chopped tomatoes and cook until they break down and the sauce forms.
- Combine all:
- Return the bacon, sausage and dried meat to the pan. Mix well.
- Add the cooked beans and mix everything gently. Cook for a few minutes so that all the flavors integrate.
- Add the cassava flour little by little, stirring well until the beans are well coated and the flour is evenly distributed. Adjust the amount of flour according to your texture preference (drier or wetter).
- Finish:
- Add the chopped eggs and mix.
- Adjust the salt and pepper to taste.
- If desired, add grated cheese and mix until melted and incorporated.
- To serve:
- Sprinkle with chopped chives and parsley on top.
- Serve hot, accompanied by white rice and a green salad, if desired.
