Feijão tropeiro

Ingredients:

• 150 g dry carioca beans
• 2 bay leaves
• 6 cups of water
• 8 green cabbage leaves
• 2 tablespoons olive oil
• 200 g calabresa sausage or smoked sausage
• 1 large onion, minced
• 3 cloves of garlic
• 2 eggs
• 50 g grilled cassava flour
• Pepper
• Parsley, chopped

Instructions:

• The day before, soak the beans in cold water.
• Cook them in a large pot of water with a bay leaf for 60 minutes, check cooking and drain.
• Prepare the green cabbage leaves by removing the sides and cutting them into thin strips.
• Beat the eggs in a bowl.
• Heat a nonstick frying pan and cook the eggs over low heat.
• Heat 1 tablespoon of olive oil in a large frying pan over medium heat and add 2 cloves of garlic. Brown them for about 2 minutes. Add the green cabbage leaves and continue cooking for about 5 minutes. Season with pepper and set aside.
• In this frying pan, sauté the sausage for about 5 minutes. Remove from pan and set aside. Discard the fat.
• Stir in onions and remaining garlic, and cook until translucent (about 3 minutes).
• Add drained beans, sausage and cook for 1 minute.
• Then add the eggs and green cabbage and mix gently.
• Season and gradually add the cassava flour.
• Remove the pan from the heat and sprinkle with parsley.
• Serve immediately!

The nutritionist's advice:

Why not use this recipe in a vegetarian version?

The presence of dried beans ensures a supply of vegetable protein and limits the fat content of the recipe.