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Feijão Tropeiro

Feijão Tropeiro
Preparation time:
20 min
Cooking time:
80 min
For 4 people
Latin america
Feijão Tropeiro


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
100 g diced ham
1 large onion, minced
3 cloves of garlic
2 eggs
50 g grilled cassava flour
Salt and 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 the cooking, drain and salt before reserving.
Prepare the green cabbage leaves by removing the sides and cutting them into thin strips.
Beat the eggs in a bowl.
Heat a non-stick frying pan and cook the eggs over low heat.
Heat 1 tablespoon of olive oil in a large skillet 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 salt and pepper and set aside.
In this frying pan, sauté the sausage for about 5 minutes. Remove from pan and set aside. Discard the fat.
In the same pan, add the bacon and grill for about 3 minutes.
Stir in diced ham, onions and remaining garlic, and cook until translucent (about 3 minutes).
Add the drained beans, sausage and cook for one minute.
Then add the eggs and green cabbage, then mix gently.
Season and gradually add cassava flour.
Remove the pan from the heat and sprinkle with parsley.
Serve immediately!
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
403.5 Kcal 22.7 g 5.9 g 23.1 g 7.6 g 0.3 g 5.4 g 718 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.