Teijao Tropeiro (Brazilian Cowboy’s Beans)
Recipe courtesy Amanda Nahas-Christodoulou

Ingredients:
3 cups red beans
1 bay leaf
6 garlic cloves
1/2 cup olive oil
1 1/2 onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
3 eggs
2 cups farinha de mandioca (uncooked manioc meal)
Salt and pepper to taste

For garnish:
Bacon bits
Scallions
Parsley

Directions:
Place beans in a large pot with 1 clove of garlic and bay leaf with water to cover. Bring to a boil, lower heat and simmer for 5 minutes. Drain beans, remove garlic clove and bay leaf, add cold water enough to cover and bring to simmer. Cook beans until tender but not soft, adding water as needed. Drain beans, reserve the juice. Beat the eggs slightly and scramble in a small skillet with a little bit of olive oil. Reserve the eggs, keeping them warm.

In a large skillet, heat the olive oil and saute the onion and remaining garlic until wilted. Add bell peppers, salt and pepper, and stir. Let the peppers cook for a couple of minutes. Add the beans, mix well. Stir in manioc meal, pouring slowly. Add scrambled eggs and mix them with the beans. Arrange the teijao tropeiro on a platter and sprinkle with bacon or fried garlic. Decorate with scallions and parsley.