Feijão Tropeiro with Collard Greens and Farofa
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 (vegetarian) ready in about 40 minutes pairs cooked pinto beans, diced bacon, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Push the greens to the side, pour in 3 beaten eggs, and scramble gently until just set, then mix everything together.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Feijão Tropeiro with Collard Greens and Farofa take to make?
Total time is about 40 minutes (15 min prep + 25 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 Farofa?
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 Feijão Tropeiro with Collard Greens and Farofa?
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 Farofa 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.
Is Feijão Tropeiro with Collard Greens and Farofa vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
