Feijão Tropeiro
A classic Minas Gerais dish made with beans, sausage, bacon, collard greens, and cassava flour.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Feijão Tropeiro's origins lie in the era of the 'tropeiros,' Brazilian muleteers who transported goods across the country, especially through the state of Minas Gerais during the colonial period. These travelers needed a hearty, portable, and nutritious meal that could be prepared easily on the road using readily available ingredients. The dish reflects the resourcefulness and practical needs of these early Brazilian travelers.
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Feijão Tropeiro is more than just food; it's a symbol of Minas Gerais' history, culture, and culinary identity. It represents the resourcefulness and resilience of the 'tropeiros' and their significant role in shaping the region's development.
Regional Identity
Feijão Tropeiro is deeply associated with Minas Gerais and is considered one of the most iconic dishes of the state. It is a staple in local restaurants and homes.
Festivals and Celebrations
The dish is often featured in regional festivals and celebrations, showcasing the rich culinary heritage of Minas Gerais.
Family Traditions
Many families in Minas Gerais have their own variations of Feijão Tropeiro, passed down through generations, making it a cherished family tradition.
Symbol of Resourcefulness
Reflects the history of the 'tropeiros,' embodying their ingenuity in creating satisfying meals with readily available ingredients during their long journeys.
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Feijão Tropeiro is characterized by its savory, smoky, and slightly salty profile, punctuated by the earthy notes of beans and cassava flour and the fresh bitterness of collard greens. It's a flavorful and texturally diverse dish.
The flavors are derived from the combination of slow-cooked beans (usually pinto beans or carioca beans) with various smoked and cured meats like bacon and sausage (often linguiça). The cassava flour (farinha de mandioca) adds a unique nutty flavor and absorbs moisture, creating a crumbly texture. Collard greens contribute a fresh, slightly bitter element that balances the richness of the meats. Onions, garlic and other herbs and spices provide an aromatic base.
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Bean Selection and Preparation
Choose high-quality beans, preferably pinto or carioca, and soak them for several hours or overnight to reduce cooking time and improve digestibility. Cook the beans until tender but not mushy.
Meat Quality
Use good quality smoked bacon and sausage for a richer flavor. Linguiça is the traditional sausage to use if you can find it. Crisp the bacon well to add texture.
Cassava Flour (Farinha) Importance
The type and quality of cassava flour significantly impact the texture. Coarser farinha will add more texture than fine farinha. Gradually add the farinha to the beans, stirring constantly, until you reach your desired consistency.
Collard Greens Preparation
Finely chop the collard greens and sauté them separately before adding them to the bean mixture. This ensures they are tender and slightly wilted.
Seasoning
Taste and adjust the seasoning as needed. Salt, pepper, garlic, onion, and bay leaf are common seasonings. Some people also add chili peppers for a spicy kick. Fresh parsley and chives can add a great fresh flavor at the end.
Texture
Aim for a slightly crumbly, moist texture, not too dry or soupy. The cassava flour will absorb excess moisture. Adjust the amount of farinha added depending on preference.
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