Skip to content

Tropeiro beans with sausage in cachaça

Ingredients

1 cup bacon (diced)
2 pieces of Calabrian sausage, thinly sliced
2 tablespoons of butter
1 chopped onion
2 minced garlic cloves
1 bunch of kale in strips
3 tablespoons of cachaça
1 cup beef jerky, desalted, cooked and shredded
3 cups cooked black-eyed peas (no broth)
2 cups cassava flour (tea)
3 chopped boiled eggs
Salt, black pepper and chopped parsley to taste

Preparation mode

In a pan, over medium heat, fry the bacon in its own fat until golden.
Add the pepperoni and fry for 3 minutes.
Add the butter, onion and garlic and sauté for 3 minutes.
Add the kale and sauté until wilted.
Add the cachaça carefully and let it evaporate.
Add the dried meat, beans, cassava flour, eggs, salt, pepper and green smell and cook for another 2 minutes.
Transfer to a platter and serve next.