Feijão Tropeiro (Brazilian Beans and Sausage)
Feijão tropeiro is a traditional Brazilian side dish that turns pinto beans into something hearty and well seasoned. Bacon fat does the heavy lifting here, carrying onion and garlic through a pile of beans, sliced sausage and finely shredded raw collard greens. Cut the collards thin so they stay tender. Sliced boiled egg goes on top, and because the dish is good hot or cold, it suits a buffet or a packed lunch.
Instructions
Cook the pinto beans following the directions on the package. Drain them and set them aside to cool.
Cook the bacon and the sausage together in a large pan. When both are cooked, lift them out of the pan and leave the rendered fat behind.
Cut the sausage into pieces about 1 inch thick. Chop the bacon as well so it mixes easily with the other ingredients.
Add the yellow onions and the garlic to the bacon fat in the pan and sauté them until they soften.
Stack the collard leaves and slice them into very thin strips, about ⅛ inch wide.
Combine everything except the eggs in a large bowl: the beans, sausage, bacon, onion and garlic, collards and green onions. Stir with a wooden spoon until evenly mixed.
Drizzle the olive oil over the top and stir gently so the beans stay whole.
Slice the hard boiled eggs and lay them over the dish as a garnish. Serve it hot or at room temperature or cold.
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