Brazilian Feijão Tropeiro
Feijão tropeiro is a rustic, hearty Brazilian side dish traditionally eaten by traveling cattlemen (tropeiros). It combines creamy cooked carioca beans, crispy bacon, wilted collard greens, and eggs, all bound together with toasted manioc flour (farinha de mandioca). The result is a savory, slightly nutty dish with wonderful textural contrasts—soft beans, crispy bacon bits, tender greens, and fluffy egg curds. It's comfort food that pairs perfectly with rice, grilled meats, or a simple salad.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- Serves 4–6 as a hearty side dish
Steps
Before you start
- If using dried carioca beans, cook them ahead (1–2 hours until tender) or use 2 cans (15 oz / 425 g each), drained and rinsed
- Chop all vegetables and measure the manioc flour before you start cooking
- Have the bacon sliced and the greens cleaned and roughly chopped
- This dish comes together quickly once you start cooking, so have all ingredients within arm's reach
Cook bacon until crispy
- Chop 6 oz (170 g) bacon into ½-inch pieces.
- In a large 12-inch (30 cm) skillet, cook bacon over medium-high heat, stirring occasionally, until the edges brown and the fat renders, about 8–10 minutes.
- Transfer bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons (30 ml) fat in the pan.
- If there is less than 2 tablespoons fat, add a small amount of olive oil.
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Ready when: Bacon is crispy and browned at the edges
Tip: Don't crowd the pan; cook bacon in batches if needed for better crisping. Reserve the rendered fat for cooking the other ingredients.
Cook onion and garlic
- Add 1 diced medium onion (about 170 g) and 3 minced garlic cloves (about 9 g) to the bacon fat in the pan.
- Cook over medium heat, stirring occasionally, until the onion is soft and just beginning to turn golden, about 3–4 minutes.
- The kitchen should smell fragrant and garlicky.
- Do not let the garlic burn or it will become bitter.
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Ready when: Onion is translucent and softened, garlic is fragrant
Tip: Keep the heat at medium to avoid burning the garlic. Stir frequently to ensure even cooking.
Cook collard greens
- Add 10 oz (280 g) coarsely chopped collard greens to the pan.
- It will look like a lot, but the greens wilt considerably.
- Stir frequently over medium heat until completely wilted, tender, and a deep olive-green color, about 5–7 minutes.
- The greens should release their moisture and become silky.
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Ready when: Greens are completely wilted, tender, and have released their moisture
Tip: Stir frequently to ensure even cooking and prevent sticking. Don't worry if it looks like a huge pile of greens at first—it will wilt down significantly.
Combine beans
- Add 2 drained and rinsed cans (about 850 g or 3 cups total) of carioca beans to the pan.
- Stir well with a wooden spoon to combine with the greens and aromatics, gently breaking up any clumps.
- The mixture should be chunky and loose, not mushy.
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Ready when: Beans are well distributed throughout the mixture
Tip: Use canned beans for convenience, or cook dried beans ahead of time. Don't mash the beans; they should remain whole and separate.
Toast manioc flour
- Sprinkle ¾ cup (100 g) manioc flour evenly over the bean mixture.
- Stir constantly and thoroughly for 2–3 minutes, working the flour into every part of the mixture with your wooden spoon.
- This toasts the flour slightly and allows it to absorb the pan juices without lumping.
- The mixture should be fairly dry, with the flour evenly distributed.
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Ready when: Flour is well incorporated, no dry streaks visible, and the mixture smells lightly toasted
Tip: Stir constantly to avoid clumping. Manioc flour can become gummy if not well distributed, so take your time with this step.
Add scrambled eggs
- Push the bean mixture to the sides of the pan, clearing a space in the center.
- Add 2 tablespoons (30 ml) olive oil to the center.
- Crack 4 large eggs directly into that space and let them sit for about 20 seconds to set slightly.
- Then scramble them gently with your wooden spoon, breaking them into small, soft curds.
- Once the eggs are mostly set but still slightly moist (about 2–3 minutes total), fold and stir them gently into the bean mixture, distributing the yellow curds evenly throughout.
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Ready when: Eggs are set but not dry, and evenly distributed throughout the mixture
Tip: Add eggs quickly so they cook gently. Don't overscramble—the eggs should be soft curds, not a solid mass.
Finish with bacon and seasoning
- Return the reserved cooked bacon to the pan and stir thoroughly with a wooden spoon to distribute it throughout the feijão tropeiro.
- Turn off the heat.
- Taste the mixture.
- Add kosher salt if needed and freshly ground black pepper to taste, remembering that the bacon and manioc flour already add saltiness.
- Stir once more and transfer to a serving dish.
- Serve hot.
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Ready when: Bacon is mixed throughout and flavors are balanced
Tip: Taste before adding salt—the bacon and manioc flour already contribute saltiness. Adjust seasoning at the end to your preference.
Good to know
Tips
- Manioc flour absorbs liquid quickly, so stir it in thoroughly and adjust the amount based on how loose or thick you prefer the finished dish.
- Don't skip the toasting step for the manioc flour—it removes a raw taste and helps the flour incorporate without lumping.
- The eggs should be scrambled just until set but still slightly creamy; overcooking them will make the dish dry and less appealing.
- This dish is traditionally served with white rice, black beans, orange slices, and grilled meats for a complete Brazilian meal.
Make ahead
Yes. Feijão tropeiro can be made up to 2 days ahead, covered, and refrigerated. Gently reheat in a skillet over medium heat with a splash of water or broth, stirring occasionally, until warmed through (about 8–10 minutes). It's also excellent at room temperature as a cold salad the next day.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container (thaw overnight in the refrigerator and reheat gently).
Substitutions
- canned carioca beans, drained and rinsed → Black beans, pinto beans, or any cooked beans. The texture and flavor will be slightly different but equally delicious.
- collard greens → Kale, spinach, or any sturdy cooking green. Avoid delicate greens like arugula, which wilt into a mushy texture.
- bacon → Pancetta, sausage, or any cured pork; for vegetarian, omit and use 3 tablespoons olive oil instead. Cured pork adds similar smoky, salty flavor.
- manioc flour (farinha de mandioca) → Reduce to ½ cup (67 g) if preferred. It is the signature ingredient and not easily replaced, but a smaller amount creates a looser, brothier texture.
