- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 235 kcal
Quick summary
“Light feijão tropeiro adapts the renowned Minas Gerais dish using turkey bacon and drained carioca beans with fresh collard greens. It is a nutritious dry meal with moderate fat content, excellent for those seeking satiety and balance.”
What you need to know
- Using turkey bacon significantly reduces the percentage of saturated fats without losing the smoky notes.
- The cooked carioca beans al dente without broth ensure the preparation is loose and not mushy.
- The addition of chopped collard greens at the end of preparation preserves their vibrant green color and their heat-sensitive nutrients.
Ingredients
Main
- 400g of cooked carioca beans
- 150g of chopped turkey bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200g of chopped collard greens
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Principal
- In a pan, heat the olive oil over medium heat.
- Add the turkey bacon and fry until golden.
- Add the onion and sauté until translucent.
- Add the garlic and sauté for another minute.
- Incorporate the cooked beans and mix well.
- Season with salt and pepper to taste.
- Add the chopped collard greens and stir until wilted.
- Let it cook for another 5 minutes, stirring occasionally.
Chef's tips
- Cook the carioca beans only until soft, draining all the broth before adding to the sauté pot.
- Brown the turkey bacon patiently over medium heat to create a tasty crust before adding the onion.
- Chop the collard greens into thin strips and mix gently for only two minutes so they wilt without releasing liquid.
Variations
- Mix two scrambled eggs made separately with a little olive oil to enrich the dish with additional proteins.
- Add three tablespoons of toasted cassava flour or oat bran to give a rustic and dry point.
- Add finely chopped fresh green onions at the end of the flame to accentuate the freshness of the collard greens.
Substitutions
- The carioca beans can be replaced by black-eyed peas or red beans cooked firm and well drained.
- The turkey bacon can be replaced by cubed Canadian bacon or smoked chicken breast.
- Olive oil can be swapped for sunflower oil or a shallow tablespoon of clarified butter ghee.
How to store
Store the light tropeiro in an airtight container under refrigeration for up to 3 days. To reheat while maintaining the loose texture, sauté in a non-stick skillet over medium heat for 3 minutes without adding liquids.
Can it be frozen?
It is not recommended to freeze ready-made feijão tropeiro due to the sautéed collard greens, which darken and lose texture after thawing. Freeze the cooked and drained beans separately for up to 3 months.
What to serve with
Serves as a classic side dish for grilled chicken fillets, lean pork chops, or roast beef. A serving of brown rice and fresh orange segments complements the meal harmoniously.
Frequently asked questions
Why doesn't the recipe take traditional cassava flour?
This is a version with reduced carbohydrate content, focused on beans and collard greens, but you can add toasted flour if you wish.
How do I cook carioca beans to the exact point for tropeiro?
Cook in a pressure cooker for about 15 to 18 minutes; the grains should be soft inside, but without cracking the outer shell.
Can I use leftover beans with broth?
Strain the beans through a sieve and let them drain completely for 10 minutes so the liquid doesn't turn the dish into mush.
Does turkey bacon need extra fat to brown?
Because it is very lean, the two tablespoons of olive oil are essential for browning the turkey bacon cubes without burning the pan.
