Feijão tropeiro is a typical Brazilian dish of beans, cooked eggs, bacon and toasted cassava (manioc) flour. This recipe calls for pinto beans, but any type of dried beans will be fine. To make the traditional Brazilian version of this dish, you can find the beans called 'feijao carioquinha' at Brazilian or Latin American food shops.
500g dried pinto beans
250g smoked bacon
1 onion, peeled and diced
2 garlic cloves, peeled and diced
200g toasted cassava (manioc) flour
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Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
Cut the bacon and place it in a large frying pan over medium heat, fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to taste. Fry for a minute, stirring constantly then set aside.
In a separate saucepan melt butter in a large saucepan then add eggs and scramble, stirring well. Once eggs are scrambled, add toasted flour and cook, stirring, until golden brown.
Add reserved bacon and beans, then stir well and serve hot.