Feijao Tropeiro
As we saw on the latest THE ORIGINS OF BARBECUE IN HISTORY – PART 4, the men known as ‘Tropeiros’ went down from Laguna and São Paulo in search of the cattle that was growing free left behind by the missionaries. The famous fogo de chão was not all these men have left us, here is one other traditional dish that you should try on the Brazilian culinary culture: the feijão tropeiro.
According to historian Lucinda Ferreira Prestes, the transportation of various goods, since the colonial period, was done by troops on horseback or donkeys. They called the men who led these animals tropeiros. Until the mid-twentieth century, they still roamed part of the state of Minas Gerais, driving cattle. The beans mixed with cassava flour, pork rind, sausage, eggs, garlic, onion and spices, has become a basic dish on the menu of these men, hence the origin of the “drover beans”.
Feijao Tropeiro Recipe
Today, Feijao Tropeiro is considered a Paulista (from São Paulo) dish, below goes a recipe for your enjoyment!
Serves 4
Ingredients:
150g cube chopped bacon
300g al dente carioca beans
150g pork sausage
200g to 300g white manioc flour
2 cube chopped médium onions
7 eggs
1 bunch of herbs to your taste
2 garlic cloves
Salt and pepper to taste
Preparation:
Stir-fry the bacon and sausage. Add the garlic and onion and stir until golden. Mix in the eggs until firm, add the beans, a pinch of salt and the flour. Stir until heated throughout. Turn the stove off and sprinkle the chopped herbs.
Recipe from: Casa dos Contos restaurant
Rua Camilo de Brito, 21. Ouro Preto – MG
Tel.: +55 (31) 3551-5359
www.casadoscontosrestaurante.com.br
The restaurant has some suggested side dishes for a Feijao Tropeiro entree. They include white rice, collard greens, pork steak, and pork rinds. Choose one or make them all when serving many people.
Bom Apetite!
