Feijão Tropeiro with Crispy Bacon and Collard Greens

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Brazilian dish combining hearty beans, toasted cassava flour, savory bacon, and sautéed collard greens. 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 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.

Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 420 cal/serving

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Ingredients

2 cups, drained cooked pinto beans
6 slices, diced bacon
1 small, finely chopped onion
3, minced garlic cloves
3 cups, thinly sliced collard greens
1 cup cassava flour (farinha de mandioca)
3 large eggs
2 stalks, chopped green onions
2 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: In a large skillet over medium heat, cook 6 diced bacon slices until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
Step 2: Add 1 finely chopped small onion and 3 minced garlic cloves to the bacon fat and sauté for 3 minutes until translucent and fragrant.
Step 3: Stir in 3 cups thinly sliced collard greens and cook for 5 minutes until wilted and tender.
Step 4: Push the greens to the side and pour in 3 large beaten eggs, scrambling gently until just set, about 2-3 minutes.
Step 5: Add 2 cups drained cooked pinto beans, 1 cup cassava flour, and the cooked bacon back into the skillet. Mix thoroughly to combine and cook for 4 minutes until the cassava flour is lightly toasted and the mixture is heated through.
Step 6: Stir in 2 chopped green onions, season with salt and black pepper to taste, and drizzle 2 tbsp olive oil over the top before serving.