serves
8
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 500 g dried beans (see Note), soaked in cold water overnight
- 250 g smoked bacon, cubed
- 5 eggs
- 2 tbsp pork lard or vegetable oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 200 g cassava flour
- 125 g torresmo (pork rind), crumbled
- 2 tbsp parsley, finely chopped
- 3 tbsp spring onion, finely chopped
You will need to begin this recipe 1 day ahead.
Instructions
Drain the beans and cook them in a saucepan of boiling water until just tender. Drain and set aside.
Cook the bacon in a large frying pan over a medium heat for 8 minutes, or until crispy. Remove from the pan and set aside.
Break the eggs into the frying pan and cook them in the bacon grease until they are semi-cooked, then vigorously scramble them together. Remove from the heat and chop any unbroken bits of egg.
Transfer the eggs to a plate and set aside. Heat the lard or oil in the frying pan and cook the onion and garlic for 5 minutes, or until translucent but not browned. Add the drained beans and cook for 5 minutes.
Add the cassava flour to the pan, a handful at a time, stirring constantly. When all the flour has been added, remove the pan from the heat. Stir in the crumbled torresmo until well combined.
Gently fold in the bacon, eggs, parsley and spring onion. Serve immediately.
Note
• Use pinto (carioca) beans or any other dried beans.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.