Traditional Brazilian beans feijão tropeiro

First prep all the ingredients. Dice the bacon and sausage, finely chop the onion and garlic and cut the kale into thin strips. Drain the beans.

Render the bacon in a pan until golden, add the sausage and fry it briefly. Stir in the onion and garlic and saute until translucent.

Crack the eggs into the pan and stir until they set into small pieces. Add the drained beans and warm them through.

Pour in the cassava flour and toast it, stirring constantly, until it lightly browns. Stir in the kale and let it wilt.

Season with salt and pepper. Mix everything well so the flour coats evenly in the fat.

Sprinkle the finished dish with sliced spring onion. Serve it hot with cooked rice.