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Brazilian Feijão Tropeiro, plated and ready to serve

Brazilian Feijão Tropeiro, Mule Drivers' Beans with Bacon, Sausage and Greens

Feijão tropeiro is the hearty trail food of the tropeiros, the mule drivers who carried goods through Minas Gerais and down to the coast. Beans are tossed with crisp bacon, sausage, scrambled eggs, collard greens and toasted flour into a rich, crunchy one-pan meal. This keto version uses black soybeans and a toasted almond and pork rind crumb in place of manioc flour.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6 servings
Calories: 495kcal

Ingredients

  • 6 ounces bacon diced
  • 10 ounces smoked linguiça or kielbasa diced
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 4 large eggs beaten
  • 2 cans (15 ounces each) black soybeans drained and rinsed
  • 3 cups collard greens very thinly sliced
  • 1/2 cup blanched almond flour
  • 1 1/2 ounces pork rinds crushed into coarse crumbs
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions sliced
  • 1/4 cup chopped parsley

Instructions

  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Add the sausage and cook for 5 minutes until browned. Lift both out with a slotted spoon, leaving the fat in the pan.
  • Add the onion to the fat and cook for 4 minutes. Add the garlic and cook 1 minute more.
  • Push the onion to the side, pour in the eggs and scramble them until just set, then break them into small pieces.
  • Add the black soybeans and collard greens and toss for 3 to 4 minutes until the greens wilt and the beans are hot.
  • Return the bacon and sausage. Sprinkle in the almond flour and pork rind crumbs, a little at a time, tossing over medium heat for 2 to 3 minutes until the crumbs are toasted and coat the beans.
  • Season with salt and pepper, fold in the scallions and parsley, and serve hot.

Notes

Add the crumb mixture at the very end; it should look damp and toasty, not pasty. The pork rinds are already salty, so taste before adding all the salt. If the pan is too dry, add a tablespoon of butter or bacon fat.
Chef's Tip: Slice the collard greens as thin as matchsticks. Stack the leaves, roll them tightly into a cigar and slice across with a sharp knife, the Brazilian way.
Keto Swap: Traditional feijão tropeiro uses brown beans and farinha de mandioca (manioc flour), both high in carbs. Black soybeans and a toasted almond flour and pork rind crumb keep the same hearty, crunchy character.
Success Tip: Serve it as a main course with a fried egg on top, or as a side next to grilled steak or pork chops.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 495kcal | Protein: 29g | Fat: 38g | Fiber: 6.8g
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