Notes
Recipe adapted from Olivia’s Cuisine.
Ingredients
- 1 pound dry carioca (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 Calabresa sausage, sliced (I substituted with Argentinian chorizo, but any smoked sausage will do)
- 1/2 pound thick sliced bacon, diced
- 1 large onion, sliced
- 6 cloves of garlic, minced, divided
- 5 eggs
- 1 to 1 ½ cups toasted manioc flour (this turned out to be a completely different recipe, I did not make this! I toasted some panko bread crumbs instead.)
- Salt and pepper to taste
- Chopped parsley and green onions to taste
Instructions
- Start by cooking your beans. I used an Instant Pot for this. Combine the rinsed beans, 6 cups of water, and bay leaves to the pot. Secure the lid and cook on High Pressure for 15-20 minutes. Let the pressure release naturally release all the pressure naturally. Once the pressure is released, drain the water and set the beans aside
- Remove the stems of the collard greens leaves. Stack a few leaves on top of each other and roll that stack into a cylinder. Slice the collard greens into thin strips. Repeat with all the leaves.
- Place the oil in a medium-sized skillet over medium heat. Whisk the eggs in a bowl and add them to the pan. Cook, stirring gently, until they are scrambled. Reserve.
- Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add 3 cloves of garlic and cook, stirring often, until golden and fragrant, about 2 minutes. Add the collard greens and cook until withered, about 5 minutes. Season with salt and pepper and reserve.
- Using that same pan, over medium heat, heat 1 tablespoon of olive oil and brown the sausage until it starts to get crispy, about 5 minutes. Remove from the pan and reserve. Discard the fat.
- In the same pan, add the bacon and fry until golden brown, about 3 minutes. Then, stir in the onions and remaining garlic, cooking until translucent (about 3 more minutes). Add the drained beans and the sausage and cook for a minute, letting the beans soak up all those amazing flavors. Then, add the eggs and the collard greens, stirring until everything is well combined.
- Season generously with salt and pepper. Then, add the manioc flour (to taste), a handful at a time, stirring until it is moist and incorporated into the dish.
- Remove the pan from the heat and sprinkle the parsley and green onions. Serve immediately!