The Tropeiro Beans is famous for being a nomadic dish and associated with a Brazilian movement called Tropeirismo. Despite some regional varieties, the Tropeiro Beans recipe has kept its essence practically intact since the 17th century. The origin of the Tropeiro Beans is associated with a combination of three main cuisines, Indigenous, African and Portuguese. Its history is told from the eating habits of the Brazilian Tropeiros (muleteers), who prepared the beans with cassava flour, bacon and dried meat during their long journeys.
When you cook the beans for this recipe, make sure the beans are not overcooked so that they do not fall apart during preparation. The preparation takes the cooked grain without broth, so after you cook the beans, just sieve it to separate the grains from the broth. If you don’t know how to cook beans, check out this guide.
Another tip is to use a bigger size of a frying pan. To cook the Tropeiro Beans, you’ll need some space in the pan to avoid the mixture to get sticky during its preparation.
A classic of traditional Brazilian cuisine, Tropeiro Beans (Feijão Tropeiro), is a tasty, nutritious, and easy dish to make. In this recipe, we will teach you how to make the Brazilian Tropeiro Beans.
How to Cook it:
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Place a wide frying pan over medium heat, when it is hot, fry the diced bacon in its own fat, when it is beginning to brown, add the sausage and fry them with the bacon. Reserve the pieces, but leave the remaining fat in the pan.
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In the same pan, add the garlic and onion and saute until the onion is translucent.
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Push the onion and garlic stew to the sides, leaving a space in the pan. In this space, break the eggs and fry them, if necessary, add a little oil. When the eggs are firm, break them coarsely with the spatula into pieces of approx. 2 cm. (note: the idea is not scrambled eggs, but pieces of eggs). Mix everything.
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Add the cooked beans and sauté.
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Put the bacon and sausage back to the pan. Mix well.
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Add the cassava flour gradually to the desired proportion. There is no right amount: less flour for those who like the dish wetter, and more flour if you want it drier (similar to Brazilian farofa).
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Turn off the heat, add the chopped chives. Season with black pepper, adjust the salt. Mix everything.
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Serve on a platter, put some pork rinds on top.
Feijoada, Brazil’s National Dish
