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Tropeiro beans with crispy cabbage
O feijão tropeiro é um prato típico do Brasil, vai muito bem com um purê de batata, acompanhamento de churrasco ou um almoço especial em família. Read more
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
7 servings
DeliRec
@delirec- Ingredients
- Recipe
- Carioca Beans400 g
- Raw cassava flour2 cup
- Lard or butter1 tablespoon
- Minced garlic cloves2 unit(s)
- Diced Bacon100 g
- Diced pepperoni150 g
- Diced plantain1 unit(s)
- Onion cut into half moons1 unit(s)
- Thinly sliced cabbage8 unit(s)
- Salt to taste
- Black pepper to taste
- Parsley and chives to taste
- Cook the beans with just water and a little salt, until al dente, it has to be cooked, but firm.
- In a large frying pan, place a spoonful of lard or butter and fry the garlic, add the cassava flour, salt and black pepper to taste and stir until toasted. Reserve.
- In the same skillet, fry the bacon in its own fat, as soon as it starts to brown add the pepperoni. Add the banana and onion and sauté a little, until the banana is soft and the onion wilts.
- Add the drained beans and the cabbage (reserve some cabbage for the crispy), mix well and let it cook, if necessary add a little salt and black pepper. Add the flour little by little, mixing well. Turn off the heat and add the parsley and chives.
- Kale Crispy: In a pan, add 2 cups of oil. With the oil very hot, place small portions of the cabbage strips very thinly, and leave until they become crispy (it's pretty quick). Remove and place on a paper towel, repeat the process and season with salt. Serve with the tropeiro beans.
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