Pasta, rice and company

Feijão Tropeiro

Name: Feijão Tropeiro
Prep time: 20 min
Yield: 7 portions
Ingredients: 2 tablespoons unsalted butter (30 g); 100 g bacon, diced; 2 garlic cloves, pressed (6 g); 3 eggs (150 g); 3 cups cooked carioca beans (525 g); 2 cups corn flour (150 g); half teaspoon salt (2.5 g); half teaspoon monosodium glutamate AJI-NO-MOTO® (2 g); half teaspoon ground black pepper (1.4 g); 4 collard green leaves, finely sliced (70 g)

Preparation time: 20 min

Serves: 7 portions

Want to give your everyday carioca beans a special touch? Then this Portal Umami recipe is for you!

Get the bacon, collard greens, and other ingredients ready, because it’s time to prepare a quick, practical, and super delicious feijão tropeiro. This dish serves up to 7 portions. Shall we start?

Ingredients

2 tablespoons unsalted butter (30 g)
100 g bacon, diced
2 garlic cloves, pressed (6 g)
3 eggs (150 g)
3 cups cooked carioca beans (525 g)
2 cups corn flour (150 g)
half teaspoon salt (2.5 g)
half teaspoon monosodium glutamate AJI-NO-MOTO® (2 g)
half teaspoon ground black pepper (1.4 g)
4 collard green leaves, finely sliced (70 g)

Modo de preparo

In a medium skillet, place the butter and heat over high heat to melt. Add the bacon and fry for 3 minutes, or until golden.
Add the garlic to the same skillet and sauté for 1 minute or until it begins to brown. Add the eggs and cook over low heat, stirring constantly, until the eggs change consistency.
Add the beans, corn flour, salt, AJI-NO-MOTO®, and pepper, and cook for 5 minutes, stirring constantly, until heated through. Add the collard greens, mix, and remove from heat. Serve immediately.

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