Kimchi Feijão Tropeiro with Sesame Farofa (Brazilian × Korean)

Method

1. Rinse the canned beans in a sieve, drain them completely and pat dry with kitchen paper. Cut the kimchi into 1 cm pieces and squeeze lightly, keeping the juice. Finely chop the onion and garlic and cut the bacon into 1 cm strips.

2. Cook the bacon in a 26 cm frying pan on medium heat for 6 min until the fat runs and it crisps. Add the onion and garlic and cook for 2 min more until soft.

   Add in this stepBacon 80 gOnion ½Garlic cloves 2

   medium heat

3. Turn the heat up to medium-high heat, add the kimchi, sugar and gochujang and stir-fry for 4 min. When the kimchi is glossy and caramelising at the edges, add a spoonful of the saved kimchi juice and scrape the pan.

   Add in this stepWell-fermented napa cabbage kimchi 120 gSugar ½ tspGochujang (Korean chilli paste) 2 tsp

   medium-high heat

4. Add the beans and fold gently on medium heat for 3 min until hot and evenly coated.

   Add in this stepCooked pinto or kidney beans (canned, drained) 240 g

   medium heat

5. Push everything to one side of the pan, crack the eggs into the empty space and stir for 2 min; when half set, fold them through.

   Add in this stepEggs 2

6. Lower the heat to medium-low heat and sprinkle in the cassava flour a little at a time with the sesame oil, folding for 2 min until moist and crumbly. Scatter over the spring onion and sesame seeds and serve.

   Add in this stepCassava flour (farinha de mandioca) 50 gToasted sesame oil 2 tspToasted sesame seeds 1 tspSpring onion 2

   medium-low heat