**Beans With Fried Bacon And Scrambled Eggs (feijão tropeiro)**

During the colonial period, troops of cattlemen known as tropeiros were engaged to explore the inland territories of Brazil. On their journeys, they had to carry most of their food with them. The essentials – beans, dried and salted meat, and cassava flour – were typically combined to create the iconic feijão tropeiro, a dish that carries the nickname of the explorers.

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Ingredients

• 500 g dried beans (see Note), soaked in cold water overnight
• 250 g smoked bacon, cubed
• 5 eggs
• 2 tbsp pork lard or vegetable oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 200 g cassava flour
• 125 g torresmo (pork rind), crumbled
• 2 tbsp parsley, finely chopped
• 3 tbsp spring onion, finely chopped

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Instructions

1. You will need to begin this recipe 1 day ahead.

2. Drain the beans and cook them in a saucepan of boiling water until just tender.

   Drain and set aside.

3. Cook the bacon in a large frying pan over a medium heat for 8 minutes, or until

   crispy. Remove from the pan and set aside.

4. Break the eggs into the frying pan and cook them in the bacon grease until they

   are semi-cooked, then vigorously scramble them together. Remove from the heat

   and chop any unbroken bits of egg.

5. Transfer the eggs to a plate and set aside. Heat the lard or oil in the frying pan

   and cook the onion and garlic for 5 minutes, or until translucent but not browned.

   Add the drained beans and cook for 5 minutes.

6. Add the cassava flour to the pan, a handful at a time, stirring constantly. When all

   the flour has been added, remove the pan from the heat. Stir in the crumbled

   torresmo until well combined.

7. Gently fold in the bacon, eggs, parsley and spring onion. Serve immediately.

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Note • Use pinto (carioca) beans or any other dried beans.

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This Recipe Can be Found Here

bon appetit