Brazilian Beans, Greens and Bacon

Brazilian Beans, Greens and Bacon on a plate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Brazilian style beans and greens recipe gets tons of flavor from the bacon and chorizo sausage. Loosely based on the Feijão Tropeiro from Olivia’s Cuisine.


  • 2 strips of bacon
  • 2 chorizo sausages (or other flavorful sausage of your choice)
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 bunch of collard greens (about 6 cups) – stems removed, coarsely chopped leaves
  • 1/4 cup chicken broth
  • 1/2 tsp allspice
  • 1 15 oz can of pinto beans, rinsed and drained
  • tbsp of fresh parsley, chopped
  • 1 or 2 scallions, chopped
  • cooked rice, for serving


  • Cook the bacon: Coat a large skillet with oil spray on medium heat. Add the bacon, cook for about 10 minutes until nicely browned, turning occasionally. Remove the bacon to a plate with a paper towel on top to absorb the grease. Drain the excess grease from the skillet into a glass or hard plastic container, then return it to the stove. When the bacon cools, break it up into bacon bits to finish the dish.
  • Brown the sausage: bring the skillet back to medium heat, and brown the sausage for about 5 minutes, turning occasionally so it is browned all over. Note: we used precooked sausages, if your sausages are raw they will need to cook through and that will take about 10 minutes. Set the browned sausage aside alongside the bacon.
  • Sauté the onions: In the same skillet used for the bacon and sausage, heat a tablespoon olive oil on medium low. Add the onions, cook for 5 minutes until the soften. Add the garlic and cook for another minute.
  • Cook the greens: Gradually add the collard greens to the skillet. Stir to combine with the onions. Add the chicken broth, allspice and a pinch of salt. Stir to combine, then cover to cook on medium low for 15 minutes.
  • Add sausage and beans: When the sausage has cooled, cut it into thin circular slices. After the greens have cooked for 15 minutes, stir the beans and sausage into the skillet. Cover, and cook for another 5 minutes to heat the beans and let the flavors meld together. Stir in the parsley and scallions at the end of the 5 minutes.
  • Serve and enjoy! After the beans have cooked for 5 minutes, the dish is ready to go. Scoop a little bit of rice onto your plate, the place a generous scoop of the Brazilian beans and greens onto your plate. Top the dish with a sprinkling of bacon bits, and enjoy! Pour a glass of Brazilian wine to complete the meal.


  • If you are using sausages that are raw, they will need to cook longer (at least 5 more minutes) to cook through. We used sausages that come precooked.
  • If the skillet seems like it is getting to dry after adding the sausage and beans, add a bit more chicken broth.
  • Leftovers make for a good meal the next day. Mix any extra bacon into the pot, and store in the refrigerator.
  • Nutrition info doesn’t include the rice.
Recipe Card powered byTasty Recipes