I very much look forward to represent Chefs Consortium during the Honest Weight Co-op Local Harvest Festival event. Every year since I have been in the Capital District, I joined the fun and today I must have said “hi” to almost everyone I know. This year I brought my beans again and got to cook with Chef Michael Lapi and taste his delicious squash soup.

I demonstrated how to make “Feijão Tropeiro” (drover beans). My dad’s family is from the state of Minas Gerais in Brazil and we often had some “tropejo” (stumble) in our beans. That’s how I remember this dish, in my kid speak, but it does make sense as “tropejar” or stumble on bacon, sausage and collard greens while eating black beans is a perfect way to describe this dish.

“Feijão Tropeiro” with Farofa

by Ellie Markovitch

6 cups of cooked black beans
4 ounces of bacon, diced
2 chorizo sausages, diced

1 large onion, chopped
5-6 collard greens leaves, julienned
1 tsp smoked paprika
3 garlic cloves, minced
4-6 cups water
1 bunch of parsley, chopped
1 bunch of coriander, chopped

Egg Bird puppet stops by

Ellie Markovitch. Photo by Timothy Raab

Cook bacon until the fat is rendered and the bacon is crispy, 5 minutes
Add chorizo and cook on medium heat, 2 minutes
Drain some of the fat
Add onions, cook 5 minutes
Add beans and water
Add collard greens, smoked paprika, garlic and cook for 15 minutes
Stir parsley and coriander
Adjust salt and pepper.
Serve with Farofa.

Farofa
2 cups raw manioc flour (can also be found at African markets under the name Gari)
2 tablespoons “azeite-de-dendê” palm oil, or use butter
2 tablespoons olive oil
3 cloves garlic mashed with salt
1 medium onion

In a skillet over medium heat cook onions on oils until golden brown, about 5 minutes.
Add garlic salt and stir for one minute.
Lower the heat and stirring, add manioc flour to toast until a golden color, 2-4 minutes.