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Tropeiro beans with crispy cabbage
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@delirecO 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
Cozinhe Comigo
@francatozzo- 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 manioc flour, salt and black pepper to taste and stir until toasted. Reservation.
- 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 is wilted.
- Add the drained beans and the cabbage (reserve some of the 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 very quick). Remove and place on paper towel, repeat the process and season with salt. Serve with the tropeiro beans.
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