Feijão Tropeiro

Ingredients

• 1 pound Pork shoulder or butt, diced into 1/2-inch cubes
• 2 cans (15 oz each) Canned black beans, drained and rinsed
• 1 cup Yellow cassava flour (farinha de mandioca)
• 1 whole Medium yellow onion, diced into 1/4-inch cubes
• 4 cloves Garlic cloves, minced to pencil-tip-size pieces
• 4 whole Eggs
• ¼ cup Fresh cilantro leaves, roughly chopped
• 1 whole Lime, cut into wedges for serving

Instructions

1. 1

   Cut the pork shoulder into 1/2-inch cubes by first cutting the meat lengthwise into 1/2-inch-thick slabs, then cutting each slab crosswise into 1/2-inch strips, then dicing those strips into 1/2-inch cubes.

2. 2

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

3. 3

   Add the pork cubes in a single layer and cook without stirring for 4 minutes until the surface facing the pan turns the color of caramelized sugar, signaling the meat is browning.

4. 4

   Stir the pork with a wooden spoon, breaking up any clumps, and cook for another 3 minutes, stirring every 30 seconds, until all visible surfaces are golden brown.

5. 5

   Pour in 1 cup of water and scrape the bottom of the pan with a wooden spoon to free any stuck-on brown bits — these add flavor — then stir to combine.

6. 6

   Reduce heat to low, cover the skillet with a lid, and simmer for 20 minutes until the pork is fork-tender and breaks apart easily when pressed with the wooden spoon.

7. 7

   While the pork simmers, dice the onion by slicing it lengthwise from root to tip into 1/4-inch-thick slabs, then dicing those slabs crosswise into 1/4-inch cubes.

8. 8

   Mince the garlic cloves by placing each one on the cutting board, pressing down with the heel of your hand, and chopping until the pieces are smaller than a grain of rice.

9. 9

   When the pork is tender and the water has mostly reduced, remove the lid and increase heat to medium-high.

10. 10

    Add the diced onion and minced garlic to the skillet and stir well, cooking for 3 minutes, stirring every 30 seconds, until the onion becomes translucent and the garlic smells intensely fragrant.

11. 11

    Pour in the drained black beans, stir to combine with the pork and onion, and cook for 2 minutes until heated through and no steam escapes from the mixture when you stop stirring.

12. 12

    Sprinkle 1 cup of cassava flour over the mixture in a thin, even layer, then stir constantly with a wooden spoon for 2 minutes until the flour absorbs the moisture and the texture becomes crumbly, like wet sand.

13. 13

    Taste the feijão tropeiro and add salt and pepper until it tastes savory and balanced; stir once to distribute the seasoning evenly.

14. 14

    Slide the feijão tropeiro onto a serving platter or divide it among four bowls, pressing gently with the back of a spoon so it holds together.

15. 15

    Add 1 tablespoon of olive oil to the empty skillet over medium-high heat and wait until it shimmers, about 45 seconds.

16. 16

    Crack one egg into the skillet and let it cook undisturbed for 2 minutes until the white is opaque and the yolk jiggled slightly when you tilt the pan.

17. 17

    Using a slotted spatula, slide the fried egg onto the feijão tropeiro, then repeat steps 15–16 three more times until all four eggs are fried and placed on top.

18. 18

    Scatter the chopped cilantro over the top of the eggs and feijão tropeiro, then serve immediately with lime wedges on the side for squeezing.

Tools you’ll need

• 12-inch skillet with lid
• Cutting board
• Chef's knife
• Wooden spoon
• Slotted spatula
• Serving platter or four bowls

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