Brazilian food: feijão tropeiro Posted by carol on Jul 21, 2018 in Brazilian Profile, Culture, Customs, Learning, Vocabulary
Boa noite, leitores! Good evening, readers! Estão com fome? Are you hungry?
How about some feijão (beans)? Beans are a staple in any Brazilian home and we eat it on a daily basis. One of the most traditional almoço (lunch) meal here in the country consists of feijão com arroz (rice and beans), usually accompanied by some salad and grilled meat. And, of course, in a place as big as Brazil, there are several different ways to prepare and consume beans. Today we are going to learn a little more about feijão tropeiro, typical comida mineira (food from the southeastern state of Minas Gerais) that is as comforting as it is delicious.
História | History
The name tropeiro can be traced back to colonial times, when transportation of produce and merchandise used to be carried out by troops on horseback. These man were called tropeiros. Their eating habits included mostly beans, bacon, sausage and cassava flour, which were easy to transport, Hence the origins of the prato (dish) . Eventually, scrambled eggs, spices and herbs were added to the original receita (recipe). Nowadays, the tropeiro has a tremendous cultural importance and has become of the most typical (comida) food eaten in stadiums in Minas Gerais.
Ever heard of it? or, better yet, ever tried it? Well, if feijão tropeiro isn’t available wherever you are at the moment, how about learning how to make some?
Ingredientes | Ingredients
500 g de feijão cozido | 500 g of cooked beans
500 g de farinha de mandioca | 500 g of cassava flour
5 ovos | 5 eggs
300 g de bacon | 300 g bacon
150 g de linguiça de porco | 150 g of pork sausage
1 cebola picada | 1 chopped onion
2 dentes de alho | 2 garlic cloves
Couve | Kale
Sal a gosto | Salt to taste
Cebolinha | Chive
Torresmo para decorar | Crackling to decorate
Modo de preparo | How to make
Cozinhe o feijão em uma panela de pressão e reserve | Cook the beans in a pressure cooker and set aside
Frite o bacon e reserve | Fry the bacon and set aside
Frite os ovos na gordura do bacon, depois a couve e reserve também | Fry the eggs in the bacon fat, then the kale and set aside as well
Na mesma panela frite o alho, a cebola | In the same pan, fry the garlic, the onion
Adicione o feijão e mexa por cinco minutos | Add the beans and stir for five minutes
Acrescente a farinha de mandioca aos poucos | Add the cassava flour gradually
Desligue o fogo e acrescente o bacon e por último os ovos, torresmo e cebolinha | Turn off the heat and add the bacon and last the eggs, crackling and chives
Sirva com arroz | Serve with rice
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