It’s funny how food can bring memories. When I’m very homesick and really need to remember the taste of being at home again, I cook this dish and I feel like I’m at my mum’s house. I know it’s just a fake way to make it, but it has a very similar flavor. When I first came to Australia back in 2012 and didn’t know where to find the right ingredients I just mixed the ingredients I had access to and this experience made me grow up as a cook because I became less afraid of mixing in new ingredients.
It reminds me of my mum because she used to make most of our meals from scratch and it makes me feel proud because we didn’t have much but she would make a proper banquet from nothing – sometimes I wondered if she had a secret hideout somewhere in the kitchen. To be honest since I did feijão tropeiro like that, I kind of got used to it, and even my mum – who was here in January – loved the idea of the breadcrumbs replacing the cassava flour. Especially since since these days cassava flour is getting more and more expensive in Brazil.
- 2 cans kidney beans
- 1 chorizo, sliced
- 100g bacon, chopped
- 1 onion, diced
- coriander, chopped
- 2 eggs, beaten
- about 1/3 cup bread crumbs
- parsley, chopped
- salt to taste
- black pepper to taste
- paprika to taste
- 2 garlic cloves, crushed
- Drain the beans and wash them.
- Fry the chorizo at a medium heat and add the bacon until it becomes a golden colour.
- Add onion, garlic, salt, pepper and paprika, cook until the onion gets soft.
- Add the beans and let them heat a bit
- In another pan, add a bit of butter and fry the egg, mixing with a whisk to make little pieces of fried egg.
- Add the fried egg to the beans mixture and add the breadcrumbs.
- Mix well and let it cook for a little while, so that the breadcrumbs are a bit crunchy.
- Turn off the stove, add parsley and coriander and serve with rice and fried kale.
- For those who want to know how I make the kale, it is super simple.
In a frying pan, at medium heat I add the quantity of kale I want, a bit of olive oil, salt and black pepper and let it fry a bit, just enough to make it crunchy.