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Tropeiro beans with vinaigrette and fried cassava
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Nay Miranda
@nay_miranda- Ingredients
- Recipe
- Cooked carioca beans450 g
- Desalted dried meat200 g
- Chopped Bacon150 g
- Pepperoni in cubes200 g
- Boiled Eggs3 unit(s)
- Sliced Kale3 unit(s)
- Cassava flour150 g
- Olive oil3 tablespoon
- Chopped Onion2 unit(s)
- Minced garlic2 tablespoon
- Chopped red, yellow and green peppers2 tablespoon
- Tomatoes2 unit(s)
- Salt, Pepper, Coriander to taste
- Raw Cassava300 g
- I started by cooking the meat for 10 minutes under pressure, drained all the cooking water and set it aside, in a frying pan I fried the bacon on low heat to release all the fat, removed the bacon pieces and added the jerky and fried in the bacon fat, I added the pepperoni and fried together.
- I added the seasonings and sautéed along with the meats, added the boiled beans and cabbage and finally the flour, mixed well, turned off the heat, decorated with boiled eggs.
- For the vinaigrette: finely chopped onion, tomato and pepper, parsley, olive oil, lemon to taste.
- I cut the cassava into sticks, cooked with water and salt for 10 minutes, removed from the water, dried with paper towels and fried in hot oil until golden, seasoned with salt, oregano.
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