Feijão Tropeiro with Collard Greens

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A hearty Brazilian dish featuring seasoned pinto beans mixed with crispy bacon, sausage, eggs, and sautéed collard greens for a comforting meal. This Brazilian-inspired beef recipe, ready in about 40 minutes, pairs cooked pinto beans, bacon strips, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 6, diced bacon strips
• 8 oz, sliced smoked sausage
• 3 large eggs
• 4 cups, thinly sliced collard greens
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 cup manioc flour (farinha de mandioca)
• 2 tbsp extra virgin olive oil
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: In a large skillet over medium heat, cook 6 diced bacon strips until crisp, about 5-7 minutes. Remove bacon with slotted spoon and set aside, leaving the rendered fat in the pan.
2. Step 2: Add 8 oz sliced smoked sausage to the same skillet and sauté for 5 minutes until browned. Remove and set aside with the bacon.
3. Step 3: Add 2 tbsp extra virgin olive oil to the skillet along with 1 finely chopped medium onion and 3 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
4. Step 4: Add 4 cups thinly sliced collard greens and cook for 5 minutes until wilted and tender. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Push the greens to one side of the skillet, crack in 3 large eggs and scramble gently until just set, about 2 minutes.
6. Step 6: Return the cooked bacon and sausage to the skillet and stir in 2 cups cooked pinto beans, mixing well to combine.
7. Step 7: Sprinkle 1 cup manioc flour evenly over the mixture and stir constantly for 3-4 minutes until the flour is toasted, coating the ingredients and creating a slightly dry texture.
8. Step 8: Remove from heat and garnish with 1/4 cup chopped green onions. Serve hot as a main or side dish.