Vegetables & legumes
Feijão Tropeiro
Minas Gerais beans stir-fried with farofa, egg and sausage.
Gluten-free
Ingredients
- 400 g cooked carioca beans, drained
- 150 g pancetta, diced
- 1 smoked sausage (linguiça), sliced
- 1 onion, chopped
- 3 garlic cloves
- 2 eggs
- 150 g cassava flour (farinha de mandioca)
- 1 bunch scallion, chopped
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Put the garlic and onion in the mixing bowl, 5 sec/speed 5. Set aside.
- Without washing the mixing bowl, add the oil and pancetta; sauté 6 min/120°C/reverse/spoon speed.
- Add the sausage and reserved sauté; cook 5 min/120°C/reverse/spoon speed.
- Beat the eggs separately and scramble them in a pan; set aside, chopped.
- Add the beans to the mixing bowl and mix 3 min/100°C/reverse/spoon speed.
- Add the cassava flour and egg; mix 2 min/reverse/spoon speed with no temperature.
- Adjust the salt and pepper and sprinkle with scallion before serving.
Tips
- The farofa should turn out loose, not pasty; add the flour gradually.
- Serve with white rice and kale.
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