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Authentic Feijão Tropeiro Recipe
São Paulo, Brazil
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Traditionally, feijão tropeiro was made with salt beef, beans, bacon, manioc flour, and salt. However, today feijão tropeiro is most often made with beans, bacon, sausage (typically linguiça calabresa), onion, garlic, collard greens, and manioc flour. The preparation starts with cooking the beans, which usually means they need to soak overnight and are then cooked the following day. Once the beans are cooked, the remaining ingredients are cooked in a pot on the stove, one by one separately, and then mixed, or by adding to the pot one after the other, starting with the one that needs to cook the longest and finishing with the one that requires the least cooking time. It’s a hearty, homey dish, extremely filling, yet simple to prepare and can be made quickly and feed a crowd of people. It can be served as a main dish paired with a side of rice and various salads or can be a side dish to barbecued meats.
Cooking tips
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prepping the beans
To prep the beans for cooking, the first step is to inspect the beans and remove any stones or bits of debris. Once that is clear, the beans need to be rinsed under running water. -
cooking beans on the stove
To cut down on cooking time and help them cook evenly, soak the beans overnight, anywhere from 12-14 hours. Then, drain and rinse them the following day, place them in a pot, and pour enough water to cover the beans. Cook until tender but not falling apart, adding more water as it evaporates. You can add the aromatics (onion, bay leaves, cloves) at the beginning, but do not add salt until the beans ... Read more -
cooking beans in a pressure cooker
For one pound (half a kilo) of beans, you will need a 6- to 8-quart (6- to 8-liter) pressure cooker. Add the beans, the water, and any seasonings (such as bay leaves or salt) to the cooker. The beans should be covered with 1 ½-inch (4cm) of water. Cover with a lid, and place over high heat to cook. Once it reaches high pressure, lower the heat to medium and cook for 20-30 minutes, depending on the ... Read more -
method
Different recipes employ different preparation methods. Some fry all the ingredients separately, then mix them together in the end, while others fry two or more ingredients at once, adding each additional ingredient in a specific order depending on how long it takes them to cook. In any case, the bacon and sausage are cooked first, so they render their fat, while beans are always added near the end ... Read more -
variations
Variations abound when it comes to feijão tropeiro. Some examples are variations which include eggs, either fried or cooked ones, plantains, fried cracklings torresmos, salt beef, sirloin meat, or breadcrumbs instead of manioc flour. -
serving
Feijão tropeiro can be a stand-alone meal or a side dish, typically accompanying meats prepared churrasco style. If served as a stand-alone meal, it is often served with rice and a salad on the side, and occasionally, fried or breaded and fried plantains.
Feijão Tropeiro
PREP 30min
COOK 40min
READY IN 1h 10min
This feijão tropeiro recipe follows tradition for the most part but suggests serving the finished dish topped with sunny-side-up eggs. When it comes to preparation, take into account that you need to cook the beans beforehand. You can find instructions on how to cook them in our "cooking tips" section.
Ingredients
500g (1.1 lbs) beans, cooked
3 tbsp lard or butter
200g (7 oz) bacon, cut into strips
200g (7 oz) linguiça calabresa sausage (or other similar kinds of sausage), skinned and cut into bite-sized pieces
3 garlic cloves, crushed
1 onion, finely diced
2 tsp salt
120g (1 ½ cup) collard greens, stems removed and cut into extra thin strips
120g (1 cup) manioc flour
8 eggs, for serving
Preparation
Step 1/10
Add the lard to a pot and place it over medium heat.
Step 2/10
Once the lard melts, add the bacon and cook until rendered.
Step 3/10
Next, add the calabrese sausage and cook for about 3 minutes, stirring often.
Step 4/10
Add the crushed garlic and cook shortly so it does not burn, then add the onion and cook stirring often.
Step 5/10
Season with salt.
Step 6/10
Then, add almost all of the collard greens and cook stirring often (reserve some for later!).
Step 7/10
Add the beans.
Step 8/10
Sprinkle with manioc flour in batches, tossing the ingredients (over the flame!) after each to coat.
Step 9/10
Finally, add the rest of the collard greens and toss to combine.
Step 10/10
Serve topped with sunny-side-up eggs.
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