Feijão Tropeiro Gaúcho is a celebrated dish hailing from the Brazilian state of Rio Grande do Sul. Traditionally enjoyed by cowboys (or "tropeiros"), this savory meal combines the rich flavors of mixed meats, garlic, and onions with the earthy texture of black beans and manioc flour. Garnished with fresh herbs and a hint of chili, it reflects the robust culinary heritage of southern Brazil.
Ingredients
🫘 500g cooked black beans
🌭 400g mixed sausage
🌶️ 400g calabrese sausage
🥓 300g bacon
🥩 300g charque desalted
🥚 6 eggs
🧄 1 head garlic peeled and chopped
🧅 1 large onion peeled and chopped
🌽 200g manioc flour
🌿 Bunch of chives chopped
🌱 Bunch of parsley chopped
🌶️ 1 pimenta dedo de moça deseeded and chopped
Instructions
1- Prepare the Bacon:
- Dice the bacon into small cubes
- In a large cast iron frying pan over a wood-fired stove, render the bacon fat by cooking until the bacon turns crispy
- Remove the crispy bacon with a slotted spoon and set aside, keeping the rendered fat in the pan
2- Cook Aromatics:
- Add the chopped garlic and onions to the pan
- Sauté until translucent and lightly browned
3- Prepare the Sausages and Meats:
- Cut the mixed sausage and calabrese sausage into small pieces
- Add the cut sausages and desalted charque to the pan
- Cook until the meats are browned
4- Cook the Eggs:
- Create wells in the pan and crack the eggs directly in
- Scramble them and mix with the meats and aromatics
5- Incorporate Beans:
- Add the pre-cooked black beans (drained)
- Mix well to incorporate all ingredients
6- Final Touch:
- Remove the pan from heat
- Slowly sprinkle in the manioc flour, stirring until the desired texture is achieved; the mixture should be cohesive yet crumbly
7- Garnish and Serve:
- Finely chop chives, parsley, and pimenta dedo de moça
- Garnish the dish with the chopped herbs and chili before serving
Prep Time: 30-45 minutes
Cook Time: 25-40 minutes
Total Time: 55-85 minutes
Servings: 6-8 people
Equipment:
- Large cutting board TePuxa brand
- Chef’s knife wood handle stainless steel blade
- Large cast iron frying pan
- Wooden spoon
- Metal slotted spoon/skimmer
- Small blue bowl
- Wood-fired stove
Cooking Tips:
- The bacon fat is crucial for flavor; use it to cook other ingredients
- Ensure charque is thoroughly desalted
- Avoid over-dryness by removing the pan from heat before adding manioc flour
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