Feijão Tropeiro

Method

Heat the olive oil in a large frying pan and fry the bacon lardons until crispy, then add the sliced sausage and cook until browned. Add the diced onion and minced garlic, sautéing until softened and fragrant. Stir in the cooked black beans and warm through, then gradually sprinkle in the cassava flour whilst stirring constantly to prevent lumps, breaking up any clumps with the back of a spoon. The mixture should become crumbly and well combined. Remove from heat and fold in the chopped hard-boiled eggs, spring onions, and parsley, seasoning generously with salt and pepper to taste. Serve warm as an accompaniment to grilled meats or rice.