Feijão Tropeiro with Collard Greens and Bacon
A hearty Brazilian dish of seasoned black beans mixed with manioc flour, crispy bacon, eggs, and sautéed collard greens. This brazilian-inspired beef ready in about 35 minutes pairs black beans, cooked and drained, bacon, diced, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 black beans, cooked and drained
- 6 oz bacon, diced
- 3 large eggs
- 3 cups collard greens, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup manioc flour (farofa)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped
Instructions
- Step 1: In a large skillet over medium heat, cook 6 oz diced bacon until crisp, about 7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat.
- Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the bacon fat; sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Add 3 cups thinly sliced collard greens and cook, stirring, for 5 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Push the vegetables to the side of the pan and crack 3 large eggs into the empty space; scramble them gently until just set, about 2 minutes.
- Step 5: Stir in 2 cups cooked black beans, 1 cup manioc flour, and the reserved crispy bacon; toss everything together and cook for another 3-4 minutes until the manioc flour is toasted and the mixture is heated through.
- Step 6: Remove from heat and sprinkle 1/4 cup chopped green onions before serving warm.
Frequently asked questions
How long does Feijão Tropeiro with Collard Greens and Bacon take to make?
Total time is about 35 minutes (15 min prep + 20 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 Feijão Tropeiro with Collard Greens and Bacon?
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 bacon, diced from drying out.
Can I substitute ingredients in Feijão Tropeiro with Collard Greens and Bacon?
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 Feijão Tropeiro with Collard Greens and Bacon 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 Feijão Tropeiro with Collard Greens and Bacon?
Brazilian beef 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.
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