Vegetarian tropeiro with lots of veggies. Tropeiro is a traditional dish from Southeast of Brazil. It was created during the colonial time by the troops of merchants that traveled to villages to sell food and other supplies. Because there were no refrigerators at the time they sold salted or dry meat and they could carry these beans made with those meats with them. I really enjoy this dish but living a healthy life style I didn’t want to load up on bacon, fried pork skins and other meats like the traditional style. I was inspired by a friend who posted a picture of her vegan tropeiro. I then made my own vegetarian tropeiro version, since I like eggs. For the vegan version you leave out the eggs which I used mainly for decoration.
- 1 pound of black eyed peas beans
- 3 tablespoons coconut oil
- 2 medium yellow onions, diced small
- 1 bulb of garlic, minced
- 4 small carrots, diced small
- 4 celery stalks, diced small
- 1 red bell pepper, diced
- 1 cup of corn
- 1 cup of pitted black olives
- 1 cup of pitted green olives
- 1/2 cup raw pistachios
- 3/4 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1 bunch green onions, chopped
- 1/2 cup chopped parsley
- 2 bunches colored greens, very thinly sliced
- 1 package of roasted manioc flour (500 g) Find it at speciality shops that carry food from Latin America.
- 4 hard boiled eggs, sliced (optional)
- salt to taste
- Soak beans over night or do it the rapid method with hot water for 1-4 hours.
- Cook beans in a large pot with water and salt. Drain most of the water and set aside.
- In a large skillet or wok heat the coconut oil over medium heat. Add onions and garlic (reserve 2 teaspoons for colored greens) until onions are golden.
- Add carrots and sauté them for about 5 minutes.
- Add bell pepper, celery and corn (if you are using fresh corn, not canned) and sauté about 10 minutes. Until vegetables are tender.
- Add olives, pistachios, almonds, pumpkin seeds, half of green onions and half the parsley, 1 bunch colored greens and sauté for an additional 2 minutes stirring. Lower stove to medium-low.
- Add the previously cooked beans. Stir everything to evenly mix all ingredients. Slowly add the manioc flour mixing in until all the liquid is absorbed and there is a layer of it covering everything.
- Cook the other bunch of colored greens on olive oil or coconut oil with 2 teaspoons minced garlic and salt until it starts to wilt.
- Garnish with the hard boiled eggs cut in slices, the remaining parsley and green onions. Serve with rice and the side of colored greens.