Feijao Tropeiro with Bacon, Sausage, Collards and Cassava Flour

What you need

• 300 g (1 2/3 cups) dried pinto beans, rinsed
• 150 g (5 oz) bacon, cut into small cubes
• 200 g (7 oz) smoked pork sausage, calabresa style, diced
• 2 tbsp vegetable oil, only if the pan looks dry
• 1 large onion, finely diced
• 5 cloves garlic, minced
• 200 g (7 oz) collard greens, stems removed, leaves rolled and cut into very thin ribbons
• 4 large eggs, lightly beaten
• 130 g (1 cup) raw cassava flour, coarse, untoasted
• 3 stalks scallions, thinly sliced
• 3 tbsp flat-leaf parsley, chopped
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the beans in a bowl, cover with 1 liter (4 cups) of boiling water and soak for 1 hour.

2. 2

   Drain, then cover with fresh water by 5 cm (2 in). Bring to a boil and simmer, partly covered, for 40-50 min, until tender but still whole.

3. 3

   Drain the beans and keep 200 ml (3/4 cup) of the cooking liquid.

4. 4

   In a large, wide pan over medium heat, cook the bacon, stirring, for 6-8 min until the fat melts out and the pieces turn crisp. Lift out with a slotted spoon.

5. 5

   Cook the sausage in the bacon fat for about 5 min, until browned and cooked through. Lift out and add to the bacon.

6. 6

   Add a spoonful of oil if the pan is dry. Cook the onion for 4 min until soft, then stir in the garlic for 1 min.

7. 7

   Add the beans and stir for 2 min. Return the bacon and sausage to the pan.

8. 8

   Stir in the collards and cook for 2 min until wilted and bright green.

9. 9

   Push everything to one side, pour the eggs into the cleared space and scramble for 1-2 min until just set. Stir them through.

10. 10

    Sprinkle the cassava flour over the pan in three additions, stirring after each and sprinkling in a few tablespoons of the bean liquid whenever it looks dry. Cook for 3-4 min until the grains swell and no longer taste raw.

11. 11

    Season with salt and pepper, then stir in the scallions and parsley.

12. 12

    Serve hot. The texture should be loose and moist, not pasty.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.