Feijão Tropeiro with Collard Greens and Pork
A hearty Brazilian dish combining beans, sautéed collard greens, crispy pork, and toasted manioc flour for a satisfying texture and flavor. This brazilian-inspired pork ready in about 40 minutes pairs cooked pinto beans, manioc (cassava) flour, pork belly, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 cup manioc (cassava) flour
- 6 oz pork belly, diced
- 4 cups, thinly sliced collard greens
- 1 medium, chopped onion
- 3, minced garlic cloves
- 3 eggs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, chopped scallions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat and add 6 oz diced pork belly. Cook for 8-10 minutes until the pork is crispy and golden. Remove pork and drain excess fat, leaving about 1 tbsp in the pan.
- Step 2: In the same pan, add 1 medium chopped onion and 3 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Add 4 cups thinly sliced collard greens to the pan and cook for 5 minutes until wilted but still vibrant green.
- Step 4: Push the greens to the side and crack 3 eggs into the pan, scrambling gently with the greens until the eggs are fully cooked, about 2-3 minutes.
- Step 5: Stir in 2 cups cooked pinto beans, the crispy pork belly, and 1 cup manioc flour. Mix well and cook for an additional 3-4 minutes, allowing the manioc flour to toast slightly and absorb the flavors.
- Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and fold in 1/2 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 Pork 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 Pork?
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 Pork?
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 Pork 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 Pork?
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.
