Brazil

Kidney beans (I couldn't find it, so I used the small bean): 2 cup of tea• Bay leaves: 1 unit• Bacon: 50 g• Pepperoni sausage: 2 units• Crushed garlic: 2 clove(s)• Onion medium chopped: 1 unit• Eggs: 3 units• Sliced kale: 5 units• Raw cassava flour: 1 and 1/2 cups of tea

Tropeiro beans

Cozinhe o feijão com a folha de louro na panela de sua preferenica, até que os grãos fiquem macios, mas sem desmanchar. 


Após o cozimento, retire toda a agua do feijão e a folha de louro, deixando somente os grãos.

Frite o bacon e a liguiça, escorra o excesso de gordura e junte o alho e a cebola, deixando refogar até dourar.


Adicione os ovos, mexendo sempre, até que estejam cozidos.

Junte o feijão, o caldo de carne dissolvido em meia xícara (chá) de água quente e a couve.


Misture bem todos os ingredietes e deixe cozinhar para que o sabor incorpore na mistura.

Por ultimo, acrescente a farinha, misturando bem e sirva em seguida.

Cook the beans with the bay leaf in the pan of your choice, until the beans are soft, but not falling apart.


After cooking, remove all the water from the beans and the bay leaf, leaving only the beans.

Fry the bacon and sausage, drain the excess fat and add the garlic and onion, letting them cook until golden.


Add the eggs, stirring constantly, until they are cooked through.

Add the beans, the beef broth dissolved in half a cup (tea) of hot water and the cabbage.


Mix all the ingredients well and let it cook so that the flavor is incorporated into the mixture.

Finally, add the flour, mixing well and serve immediately.

Tropeiro beans

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