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Feijão tropeiro (Brazilian beans with sausage)
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Method
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- Drain the cooked beans, and set aside to cool.
- Fry the bacon and sausage in a large pan, then remove.
- Slice the sausage into pieces about 2.5 cm thick.
- Sauté the onion and garlic in the bacon fat.
- Cut the collard greens into thin strips, about 3 mm wide.
- Mix all the ingredients except the hard-boiled eggs together in a large bowl.
- Drizzle with olive oil, and toss gently.
- Garnish with sliced hard-boiled egg.
- Serve warm or cold.
Source: Wikibooks Cookbook – Feijão Tropeiro (Brazilian Beans and Sausage) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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