Brazilian recipe
Classic Feijão Tropeiro (Feijão tropeiro)
A hearty and flavorful classic dish made with cooked carioca beans, bacon, eggs, and toasted cassava flour. This recipe is a staple of Brazilian comfort food.
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Ingredients
500g cooked feijão carioquinha
200g diced bacon (toucinho)
1 ladleful vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
5 large eggs
1 tablespoon garlic salt
Chopped fresh parsley and spring onions to taste
200g cassava flour (farinha de mandioca)
200g diced bacon (toucinho)
1 ladleful vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
5 large eggs
1 tablespoon garlic salt
Chopped fresh parsley and spring onions to taste
200g cassava flour (farinha de mandioca)
Where to find ingredients
You can find these ingredients at most supermarkets in Botswana. Look for the canned beans in the pantry aisle, or use dried beans soaked and cooked from scratch for the best results. Cassava flour (farinha de mandioca) can often be sourced at specialty spice shops or international grocery stores. As a substitute, if you cannot find cassava flour, coarse-ground maize meal (though different in texture) or fine semolina can mimic the binding effect, though the authentic flavor profile requires genuine cassava flour.
Preparation method
- Heat the vegetable oil in a large pan or skillet and sauté the chopped onion until translucent.
- Add the diced bacon and fry over medium heat until it becomes golden and crispy.
- Stir in the minced garlic and the garlic salt, sautéing for another minute until fragrant.
- Crack the eggs into the pan and scramble them gently, cooking until they are set but still soft.
- Incorporate the pre-cooked feijão carioquinha into the pan, mixing well with the other ingredients.
- Reduce the heat to low and gradually stir in the cassava flour, folding continuously to ensure the mixture stays moist and prevents clumping.
- Finish by folding in the fresh chopped herbs and serve immediately.
Observations
Feijão tropeiro is a robust and savory dish deeply rooted in Brazilian culinary traditions, particularly within the states of Minas Gerais and Goiás. Its origins date back to the 'tropeiros'—the colonial-era muleteers—who relied on shelf-stable dry ingredients to prepare nutritious meals during their long expeditions across the interior of the country. This recipe is an ideal choice for those craving a comforting dish that perfectly balances the texture of cooked beans with crispy fried elements and the rustic moisture of cassava flour.
As a versatile and substantial meal, it works beautifully as a main course or as an accompaniment. Its unique combination of flavors and textures has made it a timeless classic that remains a favorite at any table.
As a versatile and substantial meal, it works beautifully as a main course or as an accompaniment. Its unique combination of flavors and textures has made it a timeless classic that remains a favorite at any table.
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