Feijão Tropeiro

Raven Higheagle


Feijão tropeiro is a traditional dish from Minas Gerais that originated at the start of the mining boom. Once a practical way for nourishing donkey-mounted food runners, it’s now a classic dish that can be found in restaurant menus in the southeast of Brazil and beyond


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Serves 12
15 Min
15 Min
Stove Top


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  • 1/2 c
    vegetable oil
  • 2 medium
    white onions, chopped
  • 14 oz
  • 8 clove
    garlic minced
  • 2 Tbsp
    garlic salt
  • 10 large
  • 36 oz
    cooked pinto beans
  • 14 oz
    yucca flour
  • ·
    parsley to taste

How to Make Feijão Tropeiro


  1. Put oil in a pan and fry the onions until transparent.
  2. Add the bacon and heat until cooked through.
  3. Add garlic, salt and eggs, mixing carefully to scramble into large chunks.
  4. Mix in the beans until incorporated.
  5. Reduce heat and gradually stir in the yucca flour and parsley. Serve warm

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About Feijão Tropeiro

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