📝 About This Recipe
Originating from the 17th-century 'tropeiros' (muleteers) who traversed the rugged interior of Minas Gerais, this robust dish is a masterpiece of Brazilian comfort food. It combines earthy beans, crispy pork belly, and smoky sausages with the unique texture of toasted manioc flour and fresh collard greens. Every bite tells a story of tradition, offering a smoky, savory, and deeply satisfying experience that defines the soul of 'Comida Mineira'.
🥗 Ingredients
The Beans
- 2 cups Dry Brown Beans (Feijão Carioca) (soaked for 4 hours and drained)
- 2 pieces Bay Leaves
- 6 cups Water (for boiling)
The Proteins
- 250 grams Pork Belly (Toucinho) (cut into small cubes to make cracklings)
- 200 grams Smoked Calabresa Sausage (sliced into thin half-moons)
- 150 grams Smoked Bacon (diced)
The Aromatics and Texture
- 1.5 cups Toasted Manioc Flour (Farinha de Mandioca Torrada) (use coarse flour for better texture)
- 1 piece Large Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 4 pieces Large Eggs (scrambled lightly)
- 1 bunch Collard Greens (stalks removed, leaves sliced into very thin ribbons)
Seasoning and Garnish
- 2 tablespoons Lard or Vegetable Oil (only if needed)
- 1 pinch Salt and Black Pepper (to taste)
- 1/2 cup Green Onions and Parsley (Cheiro-Verde) (freshly chopped)
👨🍳 Instructions
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1
Place the soaked beans in a pressure cooker or large pot with the bay leaves and water. Cook until the beans are tender but still firm (al dente). It is crucial they do not fall apart. Drain and set aside, discarding the liquid.
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2
In a large, heavy-bottomed skillet or a traditional iron pot, add the diced pork belly over medium heat. Fry slowly until the fat renders and the pieces become golden, crispy 'torresmo'. Remove the cracklings and drain on paper towels, leaving the rendered fat in the pan.
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3
In the same pan with the pork fat, add the diced bacon and cook until crispy. Add the sliced calabresa sausage and sauté until browned and fragrant.
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4
Push the meats to the side of the pan. Pour the lightly beaten eggs into the center. Scramble them gently until just set but still moist, then break them into large chunks and mix with the meats.
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5
Add the diced onion to the pan and sauté until translucent. Stir in the minced garlic and cook for another minute until the aroma fills the kitchen.
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6
Add the thinly sliced collard greens to the mixture. Sauté for only 1-2 minutes until they wilt slightly and turn a vibrant green.
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7
Gently fold in the cooked, drained beans. Stir carefully to ensure the beans are coated in the flavorful fats and mixed with the meats without mashing them.
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8
Gradually sprinkle the toasted manioc flour over the mixture while stirring constantly. The goal is a moist crumble, not a dry paste; stop adding flour when the mixture looks well-incorporated but still glistening.
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9
Season with salt and freshly ground black pepper to taste. Be cautious with salt, as the bacon and sausage are already salty.
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10
Turn off the heat. Fold in half of the crispy pork cracklings and the fresh green onions and parsley.
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11
Transfer to a large serving platter and top with the remaining cracklings for maximum crunch.
💡 Chef's Tips
Always cook the beans 'al dente'; if they are too soft, the dish will become mushy rather than crumbly. Use 'Farinha de Mandioca Torrada' (toasted) for the best flavor; if you only have raw flour, toast it in a separate dry pan until golden before adding. If the mixture feels too dry, add a small splash of the bean cooking liquid or a tablespoon of butter. For an authentic touch, use a cast-iron pot which retains heat and develops a deeper flavor profile. Don't skip the collard greens; they provide a necessary bitterness that cuts through the richness of the pork.
🍽️ Serving Suggestions
Serve alongside white rice and a side of 'Couve à Mineira' (extra sautéed collard greens). Pair with a fried egg on top for a truly decadent 'Prato Feito' experience. Accompany with fresh orange slices to help digestion and balance the heavy fats with acidity. A shot of high-quality Brazilian Cachaça is the traditional aperitif for this meal. Serve with a side of spicy Malagueta pepper oil for those who enjoy a kick of heat.