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Feijão tropeiro

Feijão tropeiroimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time80 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


  • 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


  • 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!


Total carbs


Total fat

Saturated fat

Omega 3



373.3 Kcal

22.2 g

5.4 g

21.9 g

7.2 g

0.3 g

5.3 g

466 g


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.