In the last 5 years we cooked this dish a few times, and only this week we got the best of our tryouts. This time we used canned beans which have the perfect texture for this recipe. We also sauteed whole garlic cloves with the bacon, which added flavor and fun to our whole new Trooper’s Beans. Try it in your kitchen!
10 oz bacon (we used maple bacon)
12 garlic cloves, divided
10 oz bacon, diced (we used maple bacon)
12 garlic cloves: 8 whole, 4 minced
1 tbsp salt
8 large eggs
1 lb 13 oz canned black beans with liquid (Goya is excellent)
1 cup farofa, or cassava flour
1 cup pork rinds
1/2 cup finely chopped scallions, divided
1/2 cup parsley
HOW TO MAKE IT:
Preheat a large iron skillet on medium high heat for 5 minutes. Saute bacon and 7-8 garlic cloves for about 8 minutes, until crispy. (If garlic takes longer than bacon, keep sauteing it until browned.) Put bacon and garlic aside on a piece of paper towel to dry. Reserve half of the fat in a small ball or ramekin.
Lower heat to the lowest setting, add minced garlic and half of the scallions (1/4 cup) to the remaining fat, and whole eggs on top. Scramble eggs with a wooden spoon for about 1 minute, then add beans with its liquid and the sauteed bacon with the sauteed whole garlic cloves. Eggs shouldn’t cook longer than 3 minutes total time.
Remove from heat and place food in a bowl, add 1 cup farofa, 1 cup pork rinds, parsley and remaining scallions. Mix well. For a great presentation, add some parsley leaves on top of trooper’s beans. Serve warm.
SOPHISTICATED CULINARY by Lucas Eller