Feijao Tropeiro com Bacon e Ovo (Beans with Bacon and Egg)
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Ingredients
- 800 g tinned pinto beans
- 150 g smoked bacon lardons
- 4 large eggs
- 200 g spring greens, shredded
- 1 onion, finely chopped
- 3 garlic cloves
- 3 tbsp gari (cassava granules)
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 29.4 g
- Carbohydrate
- 43.3 g
- of which sugars
- 4.8 g
- Fat
- 19.6 g
- of which saturates
- 5.9 g
- Fibre
- 14.2 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the smoked bacon lardons in a dry frying pan for 5 minutes until crisp and golden. Lift out onto a plate.
- 2
Add the olive oil, onion and garlic to the pan and cook for 5 minutes until softened.
- 3
Stir in the spring greens and cook for 4-5 minutes until just wilted.
- 4
Add the pinto beans and bacon back to the pan and cook for 5 minutes, mashing a few beans lightly, until everything is hot and well mixed.
- 5
Sprinkle in the gari and stir through to soak up the juices and give a little crunch.
- 6
Meanwhile, fry the eggs in a separate pan until the whites are set. Serve the beans topped with a fried egg each.
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