Feijão Tropeiro (Brazilian Cowboy Beans with Bacon and Farofa)

Ingredients

• •2 cans (540 ml each) canned pinto beans, drained and rinsed
• •200 g thick-cut bacon, chopped
• •4 garlic cloves, minced
• •1 medium yellow onion, diced
• •3 large eggs
• •1 cup coarse cassava (manioc) flour (farinha de mandioca)
• •1 tbsp unsalted butter
• •3 tbsp fresh parsley, chopped
• •to taste salt and black pepper
• •2 green onions, sliced

Directions

1. 1Cook bacon in a large skillet over medium-high heat until crispy, about 6 minutes; remove bacon but leave 2 tbsp of fat in the pan.
2. 2Sauté onion in the bacon fat for 3 minutes, then add garlic and cook 1 minute more until fragrant.
3. 3Add drained beans to the pan, season with salt and pepper, and stir to coat; cook 4 minutes until heated through and slightly broken down.
4. 4Push beans to the side, crack eggs into the pan, and scramble them loosely, then fold everything together with the beans.
5. 5Return bacon to the pan and stir to combine.
6. 6In a separate small pan, melt butter over medium heat, add cassava flour, and toast stirring constantly for 3–4 minutes until golden and nutty-smelling.
7. 7Fold half the toasted cassava flour directly into the bean mixture; serve topped with the rest, fresh parsley, and green onions.

💡 Coarse cassava flour (farinha de mandioca grossa) is sold at Latin grocery stores or online; in a pinch, use fine breadcrumbs toasted in butter, though the texture will be softer.

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