Feijão Tropeiro

Rinse the dried beans, cover with water, and cook with half the salt for 35–45 minutes after boiling, until the beans are tender but not mushy. Drain and set aside 500 g of cooked beans.

Heat the oil in a large deep skillet. Fry the bacon for 5–7 minutes until golden and crisp, add the sliced smoked sausage, and cook for another 4–5 minutes. Transfer the meat to a plate, leaving the fat in the skillet.

In the same fat, sauté the onion for 3–4 minutes until translucent, add the garlic, and cook for another 30 seconds.

Add the beans to the skillet, return the bacon and sausage, and season with the remaining salt and black pepper. Stir gently so as not to crush the beans.

Push the mixture to the side of the skillet. Pour the beaten eggs into the cleared space and cook, stirring, until softly set; then mix them in with the beans and meat.

Add the thinly shredded collard greens and cook for 2–3 minutes, just until wilted.

Remove the skillet from the heat. Gradually stir in the cassava flour, a little at a time, until the dish is crumbly but not dry.

Serve feijão tropeiro hot, right after cooking.