Feijão Tropeiro Paulista

Feijão Tropeiro Paulista is a traditional Brazilian dish originating from the state of São Paulo. This hearty meal is a reflection of the blending of indigenous, African, and Portuguese influences. Historically, it was a staple among the tropeiros, or muleteers, who traveled through the Brazilian interior transporting goods. The combination of beans, farinha de mandioca, and other regional ingredients made it a nutritious and sustaining meal on long journeys.

Today, this dish is a beloved part of Brazilian cuisine known for its rich flavors and satisfying textures. It is enjoyed at family gatherings and festivities alike, and while there are variations throughout Brazil, the Paulista version holds a special place in the country's gastronomic culture.

Ingredients

• Beans: 500g of cooked and seasoned black beans
• Bacon: 250g of diced bacon
• Sausage: 200g of sliced Calabresa sausage
• Farinha de Mandioca: 1 cup
• Onion: 1 large chopped onion
• Garlic: 3 cloves minced garlic
• Eggs: 3 large eggs
• Parsley: 1/4 cup chopped fresh parsley
• Salt: to taste
• Pepper: to taste
• Oil: 2 tablespoons

Preparation

Before you get started on the cooking process, make sure to have all your ingredients prepped and ready. This will streamline the entire cooking experience and allow you to enjoy making Feijão Tropeiro Paulista without hassle.

1. Beans Preparation: If you aren't using canned beans, start by soaking the beans overnight. Rinse them and then cook them in fresh water, seasoned with some salt, until tender.
2. Meat and Aromatics: Dice the bacon and slice the sausage. Chop the onion and mince the garlic.

Cooking Process

1. Cook the Meats: In a large frying pan, heat the oil over medium heat. Add the diced bacon and cook until it begins to crisp up. Next, add the sliced sausage and cook until both are golden brown.
2. Aromatics: Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and all ingredients are well combined.
3. Eggs: Push the contents of the pan to one side. Crack the eggs into the cleared space and scramble them until fully cooked. Mix the scrambled eggs with the rest of the pan contents.
4. Integrate Beans: Add the cooked beans to the pan. Use a wooden spoon to incorporate the beans with the meat mixture.
5. Farinha de Mandioca: Gradually sprinkle in the farinha de mandioca, stirring constantly to ensure even distribution. This will give the dish its signature consistency.
6. Seasoning: Season the mixture with salt and pepper to taste. Add the chopped parsley and mix thoroughly to add a fresh touch.

Enjoying Feijão Tropeiro Paulista

Feijão Tropeiro Paulista is best served hot and can be enjoyed alongside a variety of traditional Brazilian accompaniments such as rice, collard greens, or fried potatoes. The dish is versatile and can be adjusted to include ingredients like kale or peppers, bringing a unique twist to each dining experience.

To appreciate the full essence of the dish, consider serving it with a Brazilian side like a simple green salad with a tangy vinegar dressing or a refreshing glass of Guaraná soda.

From its origins with the tropeiros to its current celebrated status, Feijão Tropeiro Paulista invites you to take part in a piece of Brazilian culinary history, offering a meal that is not just satisfying but steeped in the heritage of its land.