EasyMade with care. Brazilian · Large frying pan
Feijão tropeiro
A frying pan version with bacon, calabresa sausage and eggs. Start with cooked, firm, drained beans: the time below excludes cooking dried beans.
What we'll need
- 2 cups cooked, drained pinto beans
- 80 g diced bacon
- 150 g sliced calabresa sausage
- 2 pieces eggs
- 3 leaves stemmed collard greens
- ¾ cup toasted cassava flour
- ½ piece onion
- 2 cloves garlic
- 1 pinch salt
1 cup = 240 ml. Measurements follow the original recipe.
Serves 4 people.
Contains: Egg.
Here's how it's done.
Keep everything within reach.
Drain beans well. Chop onion and garlic, finely slice greens and crack eggs into a bowl. Set out flour and meats.
Brown the bacon and sausage.
Heat bacon in the pan over medium heat. Once it releases fat, add sausage. Stir for 6 to 8 minutes until browned.
Sauté and cook the eggs.
Add onion and garlic, stirring for 3 minutes. Make space in the pan, pour in eggs and stir until no liquid remains. Mix with the meats.
Heat beans and greens.
Add drained beans and greens. Fold gently for 3 to 4 minutes, until hot throughout and the greens wilt.
Adjust the texture with flour.
Lower the heat. Gradually mix in flour and stir for 2 more minutes. Stop when it resembles moist farofa. Taste before adding a pinch of salt.
About this recipe and its sources
Adapted with bacon, calabresa sausage, eggs and collard greens, starting with cooked beans. Soaking and cooking dried beans are not included.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.