Feijão tropeiro

Feijão tropeiro, also known as feijão caipira, feijão de preguiça and feijão das onze, is a typical dish from Paulista cuisine. It consists of beans mixed with cassava or maize flour, sausage, eggs, bacon or toucinho, seasoned with garlic, onion, parsley and peppercorn, and is sometimes enriched with chicharrón and brassica oleracea. Initially, the most common way of cooking it was in an improvised trempe, as it was prepared on expeditions to the backlands by bandeirantes and later by tropeiros. It would become a traditional dish in the region explored by bandeirantes and tropeiros. As well as São Paulo, today it is also present in the traditional cuisine of Goiás, Minas Gerais, Mato Grosso and Paraná.