Feijão Tropeiro (Sausage and Collards)

(Serves 6-8)

Ingredients:

• 1 pound dry carioca beans (substitute: pinto beans), rinsed 
• 2 bay leaves, dried or fresh
• 6 cups water
• 1 bunch collard greens, rinsed and dried
• 4 tablespoons olive oil, divided
• 14 ounces uncured andouille sausage, sliced (substitute: chorizo, smoked kielbasa or any other uncured smoked sausage)
• 1/2 pound thick sliced bacon, diced
• 1 large onion, sliced
• 6 cloves of garlic, minced, divided
• 5 eggs
• 1 to 1 1/2 cups toasted cassava flour
• Salt and pepper to taste
• Chopped parsley and green onions to taste

Instructions:

1. Bring the beans, bay leaves and water to a boil, over medium-high heat. When boiling, reduce to a simmer and cook uncovered, until al dente, adding more water as needed to keep the beans submerged. The cooking process can take anywhere from 1 to 3 hours. If you want to speed it up, you can cook them in a pressure cooker. You can also just opt for canned beans but keep in mind their sodium content.
2. When the beans are done, drain all the water and reserve.
3. Remove the stems of the collard greens leaves. Then, stack a few leaves on top of each other and roll that stack into a cylinder. Using a chef knife, slice the collard greens into thin strips. Repeat with all the leaves.
4. Place the oil in a medium-sized skillet and place it over medium heat. Whisk the eggs in a bowl and add them to the pan. Cook, stirring gently, until they are scrambled. Reserve.
5. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 3 cloves of garlic and cook, stirring often, until golden. This takes about 2 minutes. Add the collard greens and cook until withered, about 5 minutes. Season with salt and pepper and reserve.
6. Using that same pan, over medium heat, heat 1 tablespoon of olive oil and brown the sausage until it’s fully cooked, about 5 minutes. Remove from the pan and reserve. Discard the grease.
7. In the same pan, add the bacon and fry until golden brown, about 3-5 minutes. Then, stir in the onions and remaining garlic, cooking until translucent (about 3 more minutes).
8. Add the drained beans and the sausage and cook for a minute, letting the beans soak up all the flavors. Then, add the eggs and the collard greens, stirring until everything is well combined. Season generously with salt and pepper. Then, add the cassava flour (to taste), a handful at a time, stirring until it is moist and incorporated into the dish.
9. Remove the pan from the heat and sprinkle the parsley and green onions. Serve immediately!