Minas Gerais Feijão Tropeiro

Ingredients

• •Pinto beans
• •Bacon
• •Pork sausage
• •Cassava flour
• •Garlic
• •Onion
• •Egg
• •Collard greens
• •Bay leaf

Steps

1. 1Cook dried pinto beans in a pot of water with a bay leaf until they turn tender but still hold their shape, then drain them, reserving a little of the liquid.
2. 2Cut bacon and pork sausage into small pieces and fry them together in a wide pan over medium heat for about 10 minutes, until they render their fat and turn crisp and golden.
3. 3Add chopped onion and garlic to the pan and cook for a few more minutes, until softened in the rendered fat.
4. 4Stir the cooked beans into the pan along with a splash of their reserved cooking liquid, mixing everything together.
5. 5Fry eggs separately in a little of the bacon fat until the whites set but the yolks stay soft, then chop them roughly and set aside.
6. 6Sprinkle cassava flour gradually over the bean and bacon mixture, stirring constantly so it toasts lightly and binds everything into a loose, grainy texture rather than a paste.
7. 7Wilt shredded collard greens in a separate hot pan with a touch of oil for a minute or two, until they turn bright green and tender.
8. 8Fold the chopped fried eggs and wilted collard greens into the tropeiro just before serving.
9. 9Serve the feijão tropeiro warm as a hearty side, traditionally alongside grilled meats and rice.