Feijão Tropeiro with Churrasco and Fried Plantains
An authentic Brazilian feast featuring feijão tropeiro—pinto beans sautéed with bacon bits, sausage, and scrambled eggs bound with cassava flour—served alongside juicy churrasco steak and golden fried plantains. This rustic, hearty dish captures the soul of Mineira cuisine, perfect for a comforting Sunday meal that satisfies the biggest appetites.
🛒 Ingredients
3 servings
- 14 oz cooked and drained pinto beans (or borlotti beans as a substitute)
- 5 oz smoked bacon bits
- 1 linguiça sausage (or mild chorizo), sliced into 1/2-inch rounds
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed and minced
- 2 large eggs
- 3 tbsp toasted cassava flour (farofa)
- 1 bunch fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- 10 oz ribeye or picanha steak for churrasco
- 1 tbsp coarse salt (for the meat)
- 1 drizzle of extra virgin olive oil
- 1 ripe plantain (yellow skin with black spots)
- 2 tbsp neutral oil (for frying the plantain)
- 5 oz cooked white rice, for serving
Watch the original video
Watch on TikTokDirections
- 1
Remove the meat from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels, then rub both sides generously with coarse salt. Heat a cast-iron skillet or grill pan over high heat until it begins to smoke slightly.
- 2
Sear the meat for 3 to 4 minutes per side for medium-rare, turning only once to achieve a beautiful golden crust. Drizzle with a little olive oil at the end of cooking. Set aside on a cutting board and let rest for 5 minutes before slicing.
- 3
In a large skillet or sauté pan over medium heat, cook the bacon bits dry for 4 to 5 minutes until they render their fat and become crispy. Add the linguiça rounds and continue cooking for 3 more minutes until browned.
- 4
Add the chopped onion to the pan and sauté for 3 minutes, stirring regularly. Incorporate the minced garlic and cook for 1 minute until the mixture is translucent and aromatic.
- 5
Add the drained pinto beans to the pan. Mix gently to avoid crushing the beans and let them absorb the smoky flavors for 3 to 4 minutes. Adjust seasoning with salt and pepper.
- 6
Push the beans to the edges of the pan to create space in the center. Crack the eggs directly into the space and let them begin to set, then scramble them with circular motions before gradually folding them into the beans.
- 7
Incorporate the cassava flour one tablespoon at a time, mixing between each addition. The final texture should be slightly moist and bound, not dry or sticky—adjust the amount of farofa to your preference. Finish with the chopped parsley and remove from heat.
- 8
Cut the plantain diagonally into slices about 1/2-inch thick. Heat the neutral oil in a small skillet over medium-high heat. Fry the slices for 2 to 3 minutes on each side until they reach a beautiful golden caramel color. Drain on paper towels.
- 9
Assemble the plates by placing a portion of white rice on one side, a generous spoonful of feijão tropeiro in the center, a few thin slices of juicy churrasco on top, and the caramelized plantain slices on the side. Serve immediately while hot.
💡 Chef's Tip
The secret to a perfect feijão tropeiro lies in the farofa: toast the cassava flour dry in a skillet for 3 minutes before using to develop its nutty aroma and prevent the dish from becoming pasty. Regarding the meat, never pierce it with a fork while cooking—you will lose all the juices. Use tongs to turn it.
