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!