Trooper's Beans: Feijao Tropeiro

1 tablespoon olive oil
4 strips thick-cut bacon
1/2 pound smoked sausage, cut into 1/2-inch circles
1-1/2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 tablespoon minced garlic
1 pound red kidney beans, soaked overnight and drained
2 bay leaves
8 cups chicken stock or water
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
Farofa, recipe follows
8 hard-cooked eggs, shelled and halved

Set a large Dutch oven over medium heat and add the olive oil. Once hot, add the bacon and cook, stirring occasionally until most of the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Add the sausage and cook until lightly caramelized, about 5 minutes. Add the onions, green and red bell peppers and cook, stirring occasionally until wilted and lightly caramelized, about 10 minutes. Place the garlic in the pan and cook until fragrant, about 1 minute. Add the red beans, bay leaves and chicken stock and bring to a boil. Reduce the heat to medium-low and continue to cook the beans, stirring occasionally, until most of the water has been absorbed and the beans are tender, about 2 1/2 hours. Season with the salt and pepper and stir the Farofa into the beans. Serve over white rice, with each serving garnished with 2 egg halves.

Yield: about 2-1/2 quarts beans, 6 to 8 servings

Farofa (Toasted Manioc Meal)

2 tablespoons unsalted butter
1-1/2 cups manioc flour
1/2 teaspoon salt

In a 10-inch saute pan set over medium heat, add the butter. Once melted, add the manioc flour and salt and toast, stirring occasionally until fragrant and lightly browned, about 4 to 5 minutes. Remove from the heat and allow to cool.

Yield: 1-1/2 cups