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Traditional Feijão Tropeiro Recipe: Southern Flavor in Every Bite

Name: Traditional Feijão Tropeiro Recipe: Southern Flavor in Every Bite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 2 cups of carioca beans; 200g of bacon cut into cubes; 100g of sliced calabresa sausage; 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 cup of chopped green onions; 2 cups of seasoned farofa; Salt and pepper to taste; Use good quality beans to ensure superior flavor.; Try adding a little biquinho pepper for a special touch.; Replace the calabresa sausage with carne seca for a tasty variation.; Serve with white rice for a complete meal.; Keep the beans in a closed container in the refrigerator for up to 3 days.

Por

Master Receita Solta

Traditional Feijão Tropeiro Recipe: Southern Flavor in Every Bite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories450 kcal

Resumo para quem tem pressa

"Prepare este feijão Tropeiro para uma refeição completa e saborosa. Suas porções ficarão mais verdes e saborosas com o cheiro-verde e farofa temperada."

Traditional Feijão Tropeiro Recipe: Southern Flavor in Every Bite

O Que Você Precisa Saber

- Use good quality carioquinha beans to ensure a superior flavor. - Try adding a little drop pepper for a special touch. - Replace the calabresa sausage with dried meat for a tasty variation. - Serve accompanied by white rice for a complete meal. - Keep the beans in a closed container in the refrigerator for up to 3 days.

Ingredients

Main Course

2 cups of carioca beans
200g of bacon cut into cubes
100g of sliced calabresa sausage
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup of chopped green onions
2 cups of seasoned farofa
Salt and pepper to taste
Use good quality beans to ensure superior flavor.
Try adding a little biquinho pepper for a special touch.
Replace the calabresa sausage with carne seca for a tasty variation.
Serve with white rice for a complete meal.
Keep the beans in a closed container in the refrigerator for up to 3 days.

Instructions

Main Course

Soak the beans for 4 hours in cold water.

Escorra o feijão e coloque-o na panela de pressão com 1,5 litros de água. Cozinhe por 30 minutos após a panela pegar pressão.

In a regular pan, fry the bacon until it releases its fat. Add the sausage and fry until golden.

Add the onion and garlic, sautéing until they are transparent.

Add the cooked beans (draining the excess water), mixing the ingredients well.

Season with salt, pepper, and chopped green seasoning.

Add the farofa little by little, mixing until everything is incorporated.

Cook over low heat for another 10 minutes, stirring occasionally.

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Chef Tips

- Adicione o feijão cozido escorrendo o excesso de água para que não fique grudento. - Tempere com sal, pimenta e cheiro-verde picado para dar o toque final. - Adicione a farofa aos poucos, misturando até incorporar tudo, para evitar grudentos.

Variations

- For a variation of the beans, add a little biquinho pepper for a special touch. - Replace the beans with dried black beans for a flavor variation. - Replace bacon with grilled bacon for a lighter flavor.

Substitutions

- Replace the calabresa sausage with dried meat for a tasty variation. - Replace the beans with dried black beans for a flavor variation. - Replace bacon with grilled bacon for a lighter flavor.