Makes: 16 servings
Preparation Time: 2 hours
- 1KG PINTO BEANS OR ROXINHO BEANS
- 4 TABLESPOONS LARD
- 2 CUPS BACON, MINCED
- 2 FRESH SAUSAGES (REMOVE SKIN)
- 1 ONION, CHOPPED
- 3 GARLIC CLOVES, CHOPPED
- 4 CUPS FINE MANIOC FLOUR, TOASTED
- 8 EGGS, COOKED AND SLICED
- 1 BUNCH SCALLION, FINELY SLICED
- SALT TO TASTE
Cook the beans with a little bit of salt, until al dente; discard the water and set aside. Heat lard and fry bacon until brown; add sausages to cook and, finally, add onion and garlic to sauté. Add beans, manioc flour, combine all ingredients and let it brown slightly. Season if necessary and sprinkle cooked eggs and sliced scallion.
Recipe’s name refers to the travelling merchants who crossed the country, specially between São Paulo, Minas Gerais and Goiás states, from the 17th century onwards. The dish is nothing but a complete meal, made with ingredients easily carried or found on the way.