Feijão Tropeiro
Typical dish from Minas Gerais with beans, sausage, bacon, eggs, and cassava flour.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Santa Rita
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Feijão Tropeiro originated in Minas Gerais, Brazil, during the colonial period. It was a staple food for the 'tropeiros' (muleteers) who transported goods across the country. These travelers needed a hearty, portable, and long-lasting meal, leading to the creation of this dish using readily available ingredients.
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Feijão Tropeiro is a deeply ingrained part of the culinary heritage of Minas Gerais and represents the region's history and resourcefulness. It symbolizes the hard work and resilience of the 'tropeiros' and their contribution to the state's economy and development.
Regional Identity
Feijão Tropeiro is strongly associated with Minas Gerais and is considered one of the most iconic dishes of the region. It's a source of pride and identity for the 'mineiros' (people from Minas Gerais).
Festivals and Celebrations
The dish is often served at festivals, fairs, and celebrations throughout Minas Gerais, showcasing the region's culinary traditions.
Family Gatherings
Feijão Tropeiro is a popular dish for family meals and gatherings, embodying the values of sharing and togetherness.
Symbol of Resourcefulness
The dish demonstrates the resourceful use of available ingredients, reflecting the 'tropeiros' ability to create a satisfying meal with limited resources.
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Feijão Tropeiro is a savory and rich dish with a mix of textures and smoky flavors. The combination of beans, meats, eggs, and cassava flour creates a fulfilling and distinctive taste.
The primary flavors come from the pinto beans (or sometimes other varieties), which provide a creamy and earthy base. Smoked bacon and sausage (typically linguiça) add a salty, smoky, and umami richness. Fried eggs contribute a soft, yielding texture and another layer of savory flavor. Cassava flour (farinha de mandioca) adds a slightly nutty, toasted taste and a dry, crumbly texture that absorbs the flavors of the other ingredients. Onions and garlic provide aromatic depth, and often, collard greens are included for a touch of bitterness and freshness. Seasoning typically involves salt, pepper, and occasionally other spices or herbs.
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Bean Preparation
Soak the beans overnight for faster cooking and better digestibility. Cook the beans until they are tender but not mushy.
Cassava Flour
Toast the cassava flour lightly in a dry pan before adding it to the dish to enhance its nutty flavor. Use a coarse variety of cassava flour for a better texture.
Meat Quality
Use high-quality bacon and sausage for the best flavor. Smoked bacon is highly recommended.
Collard Greens
If using collard greens, finely chop them and sauté them separately before adding them to the dish. This helps to soften them and release their flavor.
Egg Cooking
Fry the eggs separately to your preferred doneness. Some people like them runny, while others prefer them fully cooked.
Seasoning
Adjust the seasoning to your taste. Salt, pepper, garlic and paprika are a good starting point. Some people add a little chili for heat.
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