Baked Feijão Tropeiro with Collard Greens
A hearty Brazilian bean dish baked with sausage, bacon, eggs, and topped with sautéed collard greens for a comforting meal. This brazilian-inspired pork ready in about 45 minutes pairs cooked pinto beans, chopped bacon, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked pinto beans
- 8 ounces, sliced into 1/4-inch rounds smoked sausage
- 4 slices, chopped bacon
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 cup cassava flour (farinha de mandioca)
- 3 large eggs
- 4 cups, thinly sliced collard greens
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large skillet over medium heat, cook 4 chopped slices of bacon for 5 minutes until crispy. Remove bacon and set aside, leaving the rendered fat.
- Step 2: Add 8 ounces sliced smoked sausage and 1 diced medium yellow onion to the skillet with the bacon fat. Sauté for 5 minutes until the onion softens and sausage browns.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 cups cooked pinto beans and 1 cup cassava flour, mixing well to combine. Season with salt and black pepper to taste.
- Step 4: Beat 3 large eggs and fold into the bean mixture. Transfer everything to a greased 9x9-inch baking dish and bake for 20 minutes until set and lightly golden on top.
- Step 5: While baking, heat 2 tablespoons olive oil in a separate pan over medium heat and sauté 4 cups thinly sliced collard greens for 4-5 minutes until wilted but still bright green. Season with salt.
- Step 6: Remove the baked feijão tropeiro from oven, top with crispy bacon, and serve alongside the sautéed collard greens.
Frequently asked questions
How long does Baked Feijão Tropeiro with Collard Greens take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Feijão Tropeiro with Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked pinto beans from drying out.
Can I substitute ingredients in Baked Feijão Tropeiro with Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Feijão Tropeiro with Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Feijão Tropeiro with Collard Greens?
Brazilian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
