📝 About This Recipe
Born from the humble farm kitchens of Minas Gerais, Mexido Mineiro is the ultimate Brazilian comfort food—a soul-warming 'everything but the kitchen sink' stir-fry of rice, beans, and smoky meats. This dish transforms leftovers into a culinary masterpiece, layering the earthy richness of black beans with crispy bacon, tender collard greens, and golden scrambled eggs. It is a hearty, fragrant celebration of the 'Comida Mineira' tradition, offering a smoky, savory, and deeply satisfying taste of Brazil’s rural heartland.
🥗 Ingredients
The Flavor Base
- 150 grams Bacon (diced into small cubes)
- 200 grams Paio Sausage or Calabresa (sliced into thin half-moons)
- 1 tablespoon Lard or Vegetable Oil (only if needed; bacon fat is preferred)
Aromatics and Vegetables
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 cups Collard Greens (Couve) (sliced into very thin ribbons)
- 1/2 Red Bell Pepper (finely diced for color)
The Heart of the Dish
- 3 cups Cooked White Rice (day-old rice works best)
- 2 cups Cooked Black Beans (drained, but keep a splash of the broth)
- 4 large Eggs (lightly beaten)
- 1/2 cup Mandioca Flour (Farofa) (toasted, for texture)
Finishing Touches
- 1/2 cup Green Onions and Parsley (freshly chopped (Cheiro-Verde))
- to taste Salt and Black Pepper
- 1 dash Malagueta Pepper or Hot Sauce (optional for heat)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or a traditional iron pot over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is golden and crispy (about 5-7 minutes).
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2
Add the sliced Paio or Calabresa sausage to the skillet with the bacon. Sauté for another 4 minutes until the sausage edges are browned and caramelized.
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3
If there is excessive fat, remove all but 2 tablespoons. Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the onion is translucent and soft.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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5
Push the meat and aromatics to one side of the pan. Pour the lightly beaten eggs into the empty space. Let them set for 30 seconds, then gently scramble them until just cooked but still moist.
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6
Incorporate the eggs with the meat mixture, then add the thin ribbons of collard greens. Stir-fry for 1-2 minutes until the greens wilt and turn a vibrant dark green.
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7
Add the cooked black beans (and that little splash of broth). Stir well to combine and let the beans heat through for 2 minutes.
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8
Add the cooked white rice to the pan. Use a spatula to break up any clumps. Stir gently but thoroughly so every grain of rice is coated in the flavorful oils and mixed with the other ingredients.
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9
Sprinkle the toasted mandioca flour (farofa) over the mixture. This acts as a binder and adds a delightful rustic texture. Toss everything together for another 2 minutes.
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10
Taste the Mexido. Depending on the saltiness of your bacon and sausage, add salt and freshly cracked black pepper as needed.
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11
Turn off the heat and fold in the fresh green onions and parsley (the 'cheiro-verde') to provide a bright, fresh contrast to the smoky flavors.
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12
Serve immediately while steaming hot, ideally straight from the iron pot for an authentic 'Mineiro' experience.
💡 Chef's Tips
Always use day-old rice if possible; fresh rice can become too mushy when stir-fried. Do not over-drain the beans; a tablespoon or two of the thick bean liquor adds essential moisture and deep color. If you can't find Paio sausage, a good quality smoked Kielbasa or Chorizo is an excellent substitute. For a truly authentic touch, use pork lard instead of oil for sautéing the aromatics to enhance the traditional farm-style flavor. Be careful with salt—the bacon, sausage, and pre-cooked rice all contain salt, so always taste before adding more.
🍽️ Serving Suggestions
Serve with a side of 'Ovo Frito' (a sunny-side-up egg) on top for extra richness. Pair with a cold Brazilian Lager or a refreshing glass of fresh lime juice (Limonada). A few drops of Malagueta pepper oil are essential for those who enjoy a spicy kick. Serve alongside a slice of fried polenta or a piece of crispy pork rind (Torresmo) for the ultimate texture contrast. Complement the meal with a simple dessert of 'Goiabada com Queijo' (guava paste and Minas cheese).