Ingredients
Original recipe: 4 main-course portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned pinto beans drained and rinsed
- 120 gCertified gluten-free toasted farinha de mandioca cassava flour
- 150 gCollard greens stems removed and leaves finely sliced
- 150 gOnion diced
- 3 cloveGarlic chopped
- 3 eachEggs
- 40 mlOlive oil
- ¾ tspSalt
- ½ tspBlack pepper
- 10 gFresh chives chopped
Make it
- Drain the rinsed beans very well. Heat 25 ml oil in a large skillet and soften onion for 6 minutes. Add garlic and collard greens and cook for 5–6 minutes until the greens are tender.
- Beat eggs with 0.25 tsp salt. Heat the remaining oil in a small skillet and scramble the eggs until fully set and 160°F/71°C.
- Add beans, remaining salt and pepper to the greens and cook for 4–5 minutes until hot. Fold in the scrambled eggs.
- Sprinkle in the toasted cassava flour gradually, folding for 2–3 minutes until the mixture is warm and crumbly. Finish with chives and serve.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.