Brazilian recipe
Traditional Brazilian feijao tropeiro (Feijão tropeiro)
Make bean and cassava-flour dish with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
500 g - beans carioquinha cooked
200 g - toucinho em cubos
1 concha - oil
1 unidade - onion média chopped
4 dentes - dentes de garlic
5 unidades - eggs
1 tablespoon de salt com garlic
Cheiro verde chopped (saltsinha e cebolinha) to taste
200 g - cassava flour
200 g - toucinho em cubos
1 concha - oil
1 unidade - onion média chopped
4 dentes - dentes de garlic
5 unidades - eggs
1 tablespoon de salt com garlic
Cheiro verde chopped (saltsinha e cebolinha) to taste
200 g - cassava flour
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, coxinha and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a pan, aqueça o oil e brown a onion chopped
- Add o toucinho em cubos e fry bem até ficar crocante
- Add o garlic chopped e o salt com garlic, refogando por mais um minute
- Junte os eggs e mix delicadamente, cozinhando até que estejam firmes, mas não despedaçados
- Incorpore o beans carioquinha cooked
- Abaixe o fogo e add a cassava flour aos poucos, stirring constantly para não empelotar e formar uma farofa úmida
- Finalize com o cheiro verde chopped e mix bem
Observations
Traditional Brazilian feijao tropeiro is bean and cassava-flour dish, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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