Feijão Tropeiro (Brazilian Beans With Sausage And Collard Greens)
If you like Brazilian food, this one is for you: Feijão Tropeiro. A traditional dish from Minas Gerais (Brazil) made with beans, bacon, sausage, collard greens, eggs and manioc flour.
Bon Appetit!
Antonio Seabra
Feijão Tropeiro (Brazilian Beans With Sausage And Collard Greens)
Rated 5 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Calories
1074
Author:
Antonio Seabra
If you like Brazilian food, this one is for you: Feijão Tropeiro. A traditional dish from Minas Gerais (Brazil) made with beans, bacon, sausage, collard greens, eggs and manioc flour.
Bon Appetit!
Antonio Seabra
Ingredients
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• 4 to 5 large Free Range Eggs.
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• Salt To Taste.
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• Ground Black Pepper.
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• Triunfo Olive Oil For Cooking.
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• 4 To 5 Cloves Garlic, Minced And Divided.
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• 1 Bunch Collard Greens, Thinly Chopped After Stems Removed (Or Substitute Kale).
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• 1 Large White Onion, Sliced Thinly.
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• 1 Pound Linguiça Calabreza, Sliced Into Thin Rounds (Optional).
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• 1 15-Ounce Can Pinto Beans, Rinsed And Drained.
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• 2 Bay Leaves.
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• 1 Handful Each Parsley For Garnish, Chopped Finely.
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• 1 Handful Each Green Onions For Garnish, Chopped Finely.
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• 2-4 Cups Cooked White Rice.
Directions
• Whisk the eggs, adding desired amount of salt and pepper. Cook in a skillet with olive oil over medium heat, stirring lightly and constantly, until scrambled.
• In a pan over medium high heat, add in a few splashes of oil and 3 cloves of minced garlic. Stir frequently until garlic starts to change color. Add collard greens and additional salt and pepper, then sauté with garlic until greens have cooked down. Transfer mixture to a bowl and set aside.
• In the same pan, add oil and onions, then sauté until onions are translucent. Add in the chicken sausage, if using, and stir-fry the mixture. After a few more minutes, add in the remaining 1 to 2 cloves minced garlic and cook until fragrant.
• Add beans and bay leaves to the pan and mix around for a minute, then add the eggs and collard mixture and gently stir to combine. If needed, season with another pinch of salt and pepper.
• Remove scramble from pan, top with your favorite herb garnish, and serve over rice.
Nutrition
Calories 1074, Fat 120 grams, Cholesterol 903 milligrams, Sodium 800 milligrams, Carbs 520 grams, Sugar 32 grams, Fiber 50 grams, Protein 165 grams
