Feijão Tropeiro with Collard Greens and Farofa

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Brazilian dish combining seasoned pinto beans with sautéed collard greens, eggs, and crispy manioc flour farofa, offering a flavorful and textural delight. This Brazilian-inspired vegetarian recipe, ready in about 40 minutes, pairs cooked pinto beans, bacon, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 oz, diced bacon
• 1 medium, diced onion
• 3, minced garlic cloves
• 4 cups, thinly sliced collard greens
• 3, beaten eggs
• 1 cup manioc (cassava) flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped scallions

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Instructions

1. Step 1: In a large skillet over medium heat, cook 6 oz diced bacon until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the bacon fat, sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add 4 cups thinly sliced collard greens and cook for 5 minutes until wilted but still vibrant. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Push the greens to the side, pour in 3 beaten eggs, and scramble gently until just set, then mix everything together.
5. Step 5: Stir in 2 cups cooked pinto beans and the reserved crispy bacon. In a separate dry skillet, toast 1 cup manioc flour over medium heat for 3-4 minutes until golden and fragrant, stirring constantly.
6. Step 6: Sprinkle the toasted manioc flour (farofa) over the bean mixture, drizzle 2 tbsp olive oil, and stir gently to combine. Garnish with 1/4 cup chopped scallions before serving warm.