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Feijão Tropeiro is a dish that captures the soul of Brazilian comfort food, hailing from the state of Minas Gerais, this bean based dish is a hearty and satisfying meal that has been enjoyed for generations.
The combination of beans, bacon, sausage, and collard greens, all brought together by cassava flour (farofa), creates a rich, textured dish that feels like a celebration of Brazil’s culinary heritage.
What Is Feijão Tropeiro?
Feijão Tropeiro, or Tropeiro Beans, is a traditional Brazilian dish known for its hearty ingredients and rustic preparation. The name “Tropeiro” comes from the word “tropeiros,” which refers to the mule drivers who transported goods across Brazil during colonial times.
These travellers needed a filling and easy-to-prepare meal that could sustain them on long journeys, and Feijão Tropeiro became the perfect solution.
It is essentially a stir fry of cooked beans mixed with various flavourful ingredients like pork sausage, bacon, and collard greens, all bound together by cassava flour.
This dish is popular in Minas Gerais but is beloved throughout Brazil, often served as a main course alongside rice and other traditional sides. Its balance of protein, vegetables, and the nutty crunch of farofa makes it both satisfying and nourishing, perfect for sharing with family or enjoying during festive gatherings.
Ingredients and Taste
The ingredients in Feijão Tropeiro are a celebration of Brazil’s rustic and flavourful culinary traditions. Black or pinto beans form the base of the dish, providing a creamy, tender texture that absorbs the flavours of the other ingredients.
The addition of pork sausage (linguiça), crispy bacon, and garlic gives the dish a rich, smoky depth, while chopped collard greens introduce a fresh, slightly bitter contrast that balances the richness of the meat.
Cassava flour, or farofa, is a key component that ties everything together. It adds a toasted, nutty flavour and gives the dish a unique texture, slightly crumbly but cohesive. The farofa also soaks up the savoury juices from the sausage and beans, ensuring that every bite is packed with flavour.
A sprinkle of fresh parsley or scallions adds a bright, fresh finish that rounds out the dish. The taste is hearty and comforting, with layers of smoky, salty, and earthy flavours coming together in each mouthful.
A Taste of History
Feijão Tropeiro has deep roots in Brazilian history, particularly in the state of Minas Gerais. The dish emerged during the colonial period, when tropeiros, or mule drivers, would travel long distances transporting goods.
These men needed meals that were easy to make from ingredients that could last on the road, which is how Feijão Tropeiro came to be. Beans, pork, and cassava flour were staples of their diet, providing both nourishment and energy for the demanding work of travel.
Over time, Feijão Tropeiro evolved from a practical dish for travelers into a beloved staple of Brazilian home cooking. It retains its rustic, simple origins but is now often enjoyed during gatherings, especially in rural areas where traditional cooking techniques are cherished.
The dish represents resilience and resourcefulness, using ingredients that are affordable yet rich in flavour. Today, Feijão Tropeiro is served at Brazilian barbecues, family lunches, and festive occasions, symbolizing the warmth and hospitality that are central to Brazilian culture.
Feijão Tropeiro (Tropeiro Beans) Recipe
Serves: 4 people
Ingredients:
- 2 cups cooked black or pinto beans, drained
- 1 cup manioc (cassava) flour (farofa)
- 200g bacon, diced
- 150g sausage (preferably linguiça), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup chopped parsley
- Salt and pepper to taste
Directions
Heat a large skillet over medium heat and add diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
In the same skillet, add the sliced sausage. Cook until browned and cooked through, around 5-6 minutes. Remove the sausage and set aside with the bacon.
In the skillet, add the olive oil to the remaining fat and heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until soft and golden, being careful not to burn the garlic.
While the onions and garlic are cooking, crack the eggs into a small bowl and beat lightly. Push the onion and garlic to the side of the skillet and pour the eggs into the cleared space. Scramble them until fully cooked, then mix them with the sautéed onions and garlic.
Add the cooked beans to the skillet. Stir gently to combine with the scrambled eggs, onion, and garlic mixture. Cook for about 3-4 minutes, letting the beans warm through.
Once the beans are heated, sprinkle the manioc flour (farofa) over the mixture. Stir gently to avoid crushing the beans, and cook for 2-3 minutes until the flour absorbs the flavors.
Return the cooked bacon and sausage to the skillet. Stir everything together and let it cook for an additional 2 minutes. Season with salt and pepper to taste, adjusting the seasoning as needed.
Serve the Feijão Tropeiro hot, garnished with chopped parsley. You can serve it with white rice or roasted meats for a traditional Brazilian meal. Enjoy!
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