Feijão Tropeiro with Pork

Ingredients

Quantities are for one portion.

• 50 gcassava flour
• 100 gcanned pinto beans, drained
• salt and pepper to taste
• 1onion, sliced
• 1egg
• 50 gsmoked sausage (calabresa), sliced
• 30 gcollard greens, finely shredded
• 100 gpork belly, diced thick
• 2garlic cloves, crushed

Method

1. Render the diced pork belly in a pan over medium heat until crisp. Remove the golden pork chunks and set aside.
2. In the same pan, fry the smoked sausage carefully until browned, dropping in the onion and garlic to quickly soften.
3. Push the ingredients to the outer rim of the skillet. Crack the egg into the center and scramble it gently until firm.
4. Stir the drained pinto beans and crisp pork belly back into the mix.
5. Gradually add the cassava flour to the pan, stirring until the whole dish is coated in the toasted flour.
6. At the absolute last moment, mix the collard greens gently into the pan until just barely wilted. Season carefully with salt and pepper.
7. Serve the beans hot.