On this week’s blog, our Executive Chef Fran Martinez wanted to show you one of his favourite Brazilian classics with a Fogo de Chão twist.

This time we wanted to share a recipe with our signature sausages, which are produced exclusively for Fogo de Chão with our blend of spices. The same butcher family has been providing these for 7 years, so they’re considered family to us.

Feijão Tropeiro is an age-old Brazilian classic; it’s been around for over four centuries. ‘Tropeiros’ was the name given to conductors of ‘tropas’, the pack of horses and mares which were used to transport products between the producing regions and the consumer markets in central Brazil in the 17th century. One of their typical meals was beans with smoked bacon, sausage, onion, garlic and eggs, which could be carried without refrigeration for several days. It’s a delicious recipe, but it’s simple enough to make in a single large pan.

5 sausages (diced) 5 smoked bacon slices (diced) 800g of black beans or red kidney beans (cooked and drained) ½ a red onion (diced) 3 garlic cloves (chopped) 100g sun-dried tomatoes 250g corn semolina flour ½ collard green (blanched and shredded) ½ tbsp of salt ½ tbsp of black pepper ½ tbsp of chilli flakes or smoked paprika 2 tbsp of olive oil