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Traditional Brazilian Feijao Tropeiro Recipe

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6 tablespoons extra virgin olive oil

6 eggs

5 garlic cloves, chopped

2 cups fresh collard green leaves, roughly chopped into bite-size portions or thin “slices”

Sea salt or kosher salt, as desired

Fresh ground black pepper, as desired

1 16-ounce package chorizo sausage (any type of sausage including turkey sausage or pork sausage is acceptable)

8 slices fresh bacon, cut into 2-inch pieces

1 yellow onion, diced

3 cups or about 24 ounces canned pinto beans (other beans such as black beans or kidney beans can be suitable substitutes)

1 cup cassava or tapioca flour

Playing around with different flavors and foods is one of the joys of being in the kitchen. If you are new to the tastes of South America, start your culinary journey by learning how to make Feijao Tropeiro. Despite its decidedly foreign name, this Feijao Tropeiro recipe includes plenty of familiar ingredients. In fact, you might be surprised to find that discovering how to make Brazilian Feijao Tropeiro gets you excited about trying other dishes from that part of the world.

Remember to have a little fun as you get accustomed to whipping out your Brazilian Feijao Tropeiro recipe for family and guests. You can often make simple substitutes and have an amazingly different overall experience. A great place to begin is by swapping out the pinto beans for some other favorite type of bean. You can even add a little tofu to the fresh eggs for new textures and yet another boost of muscle-friendly protein.

Get ready to embrace the tropics without leaving your cozy home. Make Brazilian Feijao Tropeiro this week!


1. Place 3 tablespoons of olive oil in a pan or skillet. Heat over medium heat.

2. Beat eggs together in mixing bowl. Place eggs in the pan or skillet and cook over medium heat while stirring continuously. Set cooked eggs and pan aside.

3. Place 3 tablespoons of olive oil in a larger pan or skillet. Heat over medium heat.

4. Place garlic in the heated olive oil and cook for 2 minutes while stirring regularly.

5. Add collard green leaves to the garlic and olive oil. Wilt leaves for about 5 minutes. Add a dash of sea salt and black pepper to collard greens and garlic. Remove collard greens from the pan and set aside in a bowl or on a plate.

6. Cut chorizo sausage links into medallions or coins and add to the larger pan or skillet. Cook over medium-high heat while stirring until the coins are cooked thoroughly, about 8 minutes. Remove cooked sausage coins from the pan and set aside in a bowl or on a plate.

7. Next, fry pieces of bacon in the pan at a medium-high setting for about 5 minutes. Add onions and cook for 4 minutes. Add beans and sausage and cook for 2 minutes.

8. Gently stir scrambled eggs and collard greens into the skillet, combining all ingredients.

9. Add cassava or tapioca flour to the mixture about 1/8 cup at a time, stirring it completely into the ingredients before adding the next 1/8 cup. Remove the pan from heat.

10. Eat traditional Brazilian Feijao Tropeiro immediately while it’s still warm, and flavors are at their peak.

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