Brazilian

Serving

Feijão Tropeiro (Brazilian Beans with Bacon and Eggs)

Name: Feijão Tropeiro (Brazilian Beans with Bacon and Eggs)
Total time: 55 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 3 cups cooked pinto beans, drained (liquid reserved); 6 slices bacon, diced; 1/2 lb Brazilian pork sausage (linguiça), sliced; 1 onion, chopped; 4 cloves garlic, minced; 2 cups shredded collard greens; 3 large eggs, beaten; 1 cup farinha de mandioca (cassava flour); Salt and black pepper, to taste

A hearty Minas Gerais mix of pinto beans, crisp bacon, sausage, collard greens, and scrambled egg, finished with toasted cassava flour.

55 minutes

Serves 6

Side

19 min prep

30 min cook

Contains common allergens

Egg Wheat

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Instructions

7 steps

1
In a large skillet, cook the bacon over medium heat until crisp, then add the sliced sausage and cook until browned, about 6 minutes.
2
Add the onion and garlic and sauté until softened.
3
Stir in the collard greens and cook for 3-4 minutes until wilted.
4
Push the mixture to one side of the pan, pour in the beaten eggs, and scramble until just set, then mix everything together.
5
Add the cooked pinto beans with a splash of their reserved liquid, and stir to combine, letting it heat through for 5 minutes.
6
Gradually stir in the cassava flour until the mixture is moist but not soggy, and season with salt and pepper.
7
Serve warm as a side to grilled meats or rice.

Feijão Tropeiro (Brazilian Beans with Bacon and Eggs) — plated and served — Serving moment. How Feijão Tropeiro (Brazilian Beans with Bacon and Eggs) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

350

Calories

22 g

Protein

26 g

Carbs

18 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Feijão tropeiro takes its name from the tropeiros, mule-driving traders who moved cattle, goods, and mail across colonial-era Minas Gerais. Traveling for weeks at a time, they needed a filling meal that reheated well and used ingredients that traveled without spoiling - dried beans, cured pork, and toasted cassava flour - which is how this dish became a defining taste of Minas Gerais tavern cooking.

Listahan note

This version builds the dish in layers - crisping the bacon and sausage first, wilting the collards next, then scrambling the eggs right in the same pan - so every component picks up flavor from what came before it.

Technique cues

Rendering the bacon before adding the linguiça lets the sausage brown in already-flavored fat instead of starting from a cold, dry pan.
Scrambling the eggs directly in the meat-and-vegetable mixture, rather than cooking them separately, lets the curds pick up fat and flavor as they set.
Cassava flour is stirred in last and only until the mixture is moist but not soggy - it's meant to bind the dish loosely, not turn it into a paste.

Kitchen flow

Parallel prep: Slice the sausage and shred the collards while the bacon renders so each addition goes straight into the hot pan
Make-ahead: The beans can be cooked up to 2 days ahead and refrigerated; everything else comes together in one skillet in under 20 minutes
Leftover move: Reheat in a skillet rather than the microwave so the cassava flour doesn't turn gummy from trapped steam
Cleanup rhythm: Deglaze the skillet with a splash of water right after plating, before the rendered fat and flour residue cool and stick

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

cooked pinto beans

The dish's hearty base

Purpose: Already-cooked beans mean the dish comes together as a quick sauté rather than a long simmer

Handling: Drain but keep the cooking liquid on hand to loosen the mixture later if it looks dry

Adaptation: Pink beans or even black beans work fine if that's what's on hand

bacon

Renders the first layer of fat

Purpose: Its smoky fat is the flavor base the sausage, greens, and eggs all cook in afterward

Handling: Dice and cook until crisp before adding anything else to the pan

Adaptation: Smoked pancetta is a close substitute with a similar fat render

linguiça (Brazilian pork sausage)

Bold seasoning and body

Purpose: Its garlicky, paprika-forward cure adds a depth the bacon alone can't provide

Handling: Slice into rounds and brown well so the edges caramelize

Adaptation: Any smoked kielbasa or chorizo works, though chorizo shifts the flavor spicier and more vinegary

collard greens

Bitter, leafy vegetable balance

Purpose: Cuts through the richness of the bacon, sausage, and eggs with a slightly bitter, earthy note

Handling: Shred thinly and cook just until wilted so it keeps some bite

Adaptation: Kale or Swiss chard both work with a similar quick wilt

eggs

Binds the dish and adds richness

Purpose: Scrambled directly into the pan, they coat the beans and meat in soft curds

Handling: Push everything to one side, scramble the eggs alone until just set, then fold together

Adaptation: For an egg-free version, skip them and add an extra splash of reserved bean liquid for moisture

farinha de mandioca (cassava flour)

Absorbs excess liquid and adds texture

Purpose: Stirred in at the end, it turns a wet skillet mixture into a scoopable, textured dish

Handling: Add gradually, stirring, until the mixture looks moist but not wet

Adaptation: Panko can mimic some texture in a pinch, though it lacks cassava's toasted, nutty flavor

Technique notes

Scramble the eggs to just-set curds before folding in the beans - overcooking them here makes the whole dish dry once the cassava flour is added.
Add the cassava flour off the heat or on very low heat; direct high heat toasts it too fast once it's mixed into a wet skillet.
Taste before adding extra salt - between the bacon, linguiça, and reserved bean liquid, most of the seasoning is already built in.

Ingredient swaps

Egg-free direction: Omit the eggs and add a splash more reserved bean liquid plus an extra tablespoon of butter for richness
Dairy-free option: The dish is naturally dairy-free as written; just check your linguiça's label since some brands add milk solids
Lower-sodium direction: Use low-sodium or homemade beans, cut the bacon and sausage slightly, and season to taste only at the very end

Serve alongside

White rice
Couve à Mineira (Sautéed Collard Greens)
grilled pork chops or linguiça
fried eggs on the side for extra richness
Cold Brazilian lager
cachaça-based caipirinha
black coffee, Minas Gerais style

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days in an airtight container
Reheat in a skillet over medium-low heat with a splash of water
Freezing is not recommended since the eggs and cassava flour texture suffer on thawing

Equipment

Large heavy skillet
Wooden spoon or spatula
Sharp knife for slicing sausage
Fine-mesh strainer for the beans

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