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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

Bacon, diced — 225 g (original amount: 8 oz / 225 g)
Smoked pork sausage (linguiça), sliced — 225 g (original amount: 8 oz / 225 g)
Cooked pinto beans, drained — 600 g (original amount: 3 cups / 600 g); reserve some bean liquid (estimated edible portion: 600 g)
Manioc flour (farinha de mandioca) — 240 g (original amount: 2 cups / 240 g)
Whole eggs, beaten — 200 g (original amount: 4 large eggs, approx. 7 oz / 200 g total)
Onion, chopped — 170 g (original amount: 1 large onion, approx. 6 oz / 170 g)
Garlic, minced — 9 g (original amount: 3 cloves / 9 g)
Lard — 55 g (original amount: 1/4 cup / 60 ml)
Butter — 30 g (original amount: 2 tbsp / 30 g)
Pork cracklings (torresmo), chopped — 150 g (original amount: 1 cup / 150 g); practical catalog example: cooked, crisp pork skin (estimated edible portion: 150 g)
Fresh parsley, chopped — 15 g (original amount: 1/2 cup / 15 g)
Scallions, thinly sliced — 30 g (original amount: 1/2 cup / 30 g)
Salt — 5 g (original amount: 1 tsp / 5 g), or to taste
Black pepper, ground — 1 g (original amount: 1/2 tsp / 1 g)
Smoked paprika — 1 g (original amount: 1/2 tsp / 1 g; optional)

Instructions

1. 1. Heat a large heavy skillet over medium heat. Add the diced bacon and cook until its fat renders and the pieces are crisp, about 6–8 minutes. Remove most of the rendered fat, leaving about 2 tablespoons in the pan.
2. 2. Add the sliced smoked pork sausage and brown for about 4 minutes. Remove it and the bacon from the skillet and set aside.
3. 3. Add the lard and butter to the skillet. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 30–60 seconds until fragrant.
4. 4. Lightly beat the eggs. Push the aromatics to one side, add the eggs, and scramble gently until just set. Break into bite-sized pieces and mix with the onion and garlic.
5. 5. Return the bacon and sausage to the pan. Add the cooked beans and 2–3 tablespoons of reserved bean liquid if needed. Gently combine and heat through.
6. 6. Gradually sprinkle in the manioc flour, stirring constantly so it absorbs the fat and toasts evenly. Toast for 5–8 minutes, until dry but not burnt and still slightly loose.
7. 7. Stir in the pork cracklings, parsley, scallions, optional smoked paprika, salt, and black pepper. Cook for 1–2 minutes to combine.
8. 8. Remove from the heat and rest for 2 minutes. Serve hot.