FEIJAO TROPEIRO

FEIJAO TROPEIRO

(Beans with seasoned cassava flour)

INGREDIENTS

1 kg (2lb) of pinto or kidney beans

250 g (1 cup) of cassava flour

1 kg (2 lb) variety of sausages

2 cloves of garlic, crushed

3 small sliced onions

250 g (1/2 lb) sliced bacon

2 hard boiled eggs

2 tbs of chopped green onions



PREPARE

First, let 1lb of beans soaked in water overnight. It will make the beans easier to cook and make beans less gassy as well.

Drain beans and place them on the pressure cooker.

Cover beans with tap water. (Water level should be 1 inch above the beans).

Close the pressure cooker and place in medium heat.

Your beans are ready 20 minutes after the regulator starts to blow steam.

Alternatively, cook the beans in a pot for 60 minutes or until tender.



Strain the beans and set aside.

Place a large skillet in medium heat and fry chopped pork bacon and pieces of sausage until golden brown. Chop sausage into small pieces. Add the garlic, onions and strained beans to the fried sausages. Add the manioc meal while stirring with a wood spoon.



SERVE:

Remove from heat and place the beans in a large serving dish. Decorate the edges with slices of sausage, green onions and hard-boiled eggs. Serve with collard greens and white rice.



SERVING SIZE: 8 portions.