Brazilian recipe
Traditional Brazilian Feijão Tropeiro (Feijão tropeiro)
A faithful Brazilian recipe for traditional brazilian feijão tropeiro, adapted into natural English while preserving the original ingredients and method.
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Ingredients
500 g - beans carioquinha cooked
200 g - toucinho in cubes
1 concha - oil
1 unidade - onion media chopped
4 dentes - cloves of garlic
5 unidades - eggs
1 spoon of sopa of sal with garlic
Cheiro verde chopped (parsley and spring onions) to taste
200 g - cassava flour
200 g - toucinho in cubes
1 concha - oil
1 unidade - onion media chopped
4 dentes - cloves of garlic
5 unidades - eggs
1 spoon of sopa of sal with garlic
Cheiro verde chopped (parsley and spring onions) to taste
200 g - cassava flour
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, aquecthe the oil and Brown the onion chopped
- Add the toucinho in cubes and fry bem ate ficar crisp
- Add the chopped garlic and the sal with garlic, refogando for mais the minute
- Add the eggs and mix gently, cooking ate that estejam firmes, mas of the not despedacados
- Fold in the beans carioquinha cooked
- Lower the heat and add the cassava flour gradually, stirring constantly to of the not empelotar and form the farofa umida
- Finish with the cheiro verde chopped and mix bem
Observations
This recipe keeps the Brazilian identity of Feijão tropeiro, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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