Feijão Tropeiro is a Brazilian bean-and-manioc-flour dish from Minas Gerais, traditionally made with preserved meats — this version swaps in ground beef, which cooks in under 15 minutes and works just as well. You get pinto beans, toasted manioc flour, okra, and well-seasoned beef all in one skillet, ready in about 70 minutes total with minimal cleanup. It’s a filling weeknight meal that doesn’t require anything exotic except the manioc flour.
The short version of why this works
Two things carry this dish. First, cook the okra separately before anything else — 6 to 8 minutes in hot oil until it browns at the edges. That browning drives off the moisture responsible for sliminess, and once it’s gone, it stays gone even after you fold the okra back in with the beans. Second, add the manioc flour last and stir it in gradually. Dump it all in at once and it clumps; added slowly over two minutes, it absorbs the fat and juices from the beef and coats everything evenly, giving the dish its characteristic dry-but-rich texture rather than a starchy paste.
Troubleshooting
- The manioc flour turned gluey: The skillet had too much liquid when you added it. If the beans released a lot of moisture, let the mixture cook uncovered for a couple of minutes to reduce before adding the flour.
- Ground beef is steaming instead of browning: The pan was overcrowded or not hot enough. Switch to medium-high heat and don’t stir constantly — let it sit for 90 seconds at a time so a crust can form before breaking it up.
- Dish tastes flat despite seasoning: Canned pinto beans can dull the overall flavor. Rinse them well, and taste again after the manioc flour goes in — the flour absorbs seasoning, so a small pinch of salt at the very end often fixes it.
- Okra went soft and slimy after being added back in: It was stirred too aggressively once combined with the beans. Fold it in gently and only warm it through — it doesn’t need more than 5 minutes of heat at that stage.
- Beef is cooked but still looks grey and wet: The fat content of 85% lean beef means there may be excess rendered fat in the pan. Tilt the skillet and spoon off the excess before adding spices, or the dish will taste greasy rather than rich.
Shopping notes
- Toasted manioc flour (farinha de mandioca): Look for it at Latin American or Brazilian grocery stores, or order it online. It comes in fine and coarse grinds — either works here, though coarse gives a slightly more textured result. Don’t substitute regular cassava flour or tapioca starch; they behave completely differently when heated.
- Okra: Fresh is noticeably better than frozen for this recipe because frozen okra releases more water, which works against the dry texture you’re going for. If frozen is all you have, thaw it completely and pat it very dry before sautéing, and expect to add a couple of extra minutes in the pan.
- Pinto beans: Canned is fine and saves significant time. One standard 15-oz can, drained and rinsed, gives you just over the 2 cups called for. Skip the garnish of parsley and scallions if you’re short on time — not worth the extra dish.
Make-ahead notes
This dish keeps well. Store leftovers in an airtight container in the fridge for up to 4 days — the manioc flour firms up overnight, so add a tablespoon of water or beef broth when reheating in a skillet over medium heat to loosen the texture. It also freezes cleanly for up to 2 months; portion it before freezing so you can thaw only what you need. Reheat from frozen in a covered skillet over low-medium heat, adding a splash of water, until it reaches 165°F throughout if you want to be cautious, or at minimum until piping hot all the way through. The okra softens slightly after freezing but doesn’t become unpleasant.
Beef Mince and Okra Feijão Tropeiro
Equipment
Ingredients
1 pound ground beef (minced beef) - (85% lean) freshly ground if possible- 1 cup okra - sliced crosswise into 1/4-inch rounds, fresh is best
2 tablespoons olive oil - divided
1 cup onion - finely chopped yellow onion
4 cloves garlic - minced
½ teaspoon cumin - ground
½ teaspoon smoked paprika
2 cups pinto beans - drained and rinsed if canned, cooked- ½ cup toasted manioc flour (farinha de mandioca) - available in Latin or Brazilian grocers
- ¼ cup scallions - sliced thin (green and white parts)
2 tablespoons parsley - chopped fresh flat-leaf
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add the sliced okra and sauté for 6–8 minutes, stirring occasionally, until lightly browned and no longer slimy. Remove and set aside on a paper towel-lined plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onions and cook for 4–5 minutes until translucent and slightly golden. Add the minced garlic and sauté for another 1 minute until aromatic.
- Add the ground beef to the skillet. Cook for 8–10 minutes over medium-high heat, breaking it up with a wooden spoon, until browned and fully cooked. Season with salt, pepper, cumin, and smoked paprika. Stir to coat.
- Reduce heat to medium. Fold in the cooked beans and sautéed okra. Stir gently to combine and warm through, about 5 minutes.
- Add the toasted manioc flour gradually while stirring, allowing it to absorb the flavors, about 2 minutes. You want the mixture to be moist but not wet, with a slightly grainy texture from the flour.
- Turn off the heat and fold in the parsley and scallions. Taste and adjust seasoning if needed.
Notes
- To remove okra’s slime, pat them dry thoroughly before cooking and sauté over high heat—avoid overcrowding.
- Can't find manioc flour? Substitute with fine cornmeal or coarse breadcrumbs for a different but pleasant texture.
- Make it vegetarian by swapping ground beef for lentils or plant-based ground meat.
Nutrition
FAQ
Can I use a different type of bean instead of pinto beans?
Yes — carioca beans (the most common choice in Brazil) are the closest substitute and work perfectly. Black beans or kidney beans also hold up well in this dish, though they’ll shift the flavor slightly toward earthier or heartier territory.
What internal temperature should the ground beef reach?
Ground beef needs to hit 160°F (71°C) to be safe to eat. The 8 to 10 minutes of cooking over medium-high heat in this recipe is enough, but if you’re unsure, a quick check with an instant-read thermometer takes the guesswork out.
I can’t find manioc flour — is there any substitute that actually works?
Nothing replicates it exactly, but coarse dry breadcrumbs toasted in a dry pan until golden come closest in terms of texture and function. The flavor won’t be the same, but the dish will still hold together and taste good.
Can I make this with ground turkey or chicken instead of beef?
You can, but ground poultry must reach 165°F (74°C) internally — never serve it pink. Use 93% lean ground turkey for the best result; leaner poultry can dry out quickly, so watch the cooking time and don’t overcook it past the point where it’s just cooked through.
How do I keep the okra from getting slimy?
Sauté it in a single layer in hot oil until it browns before adding anything else — that’s the step that eliminates the sliminess. Avoid covering the pan during this stage, since trapped steam is what causes the texture problem.
Can I double the recipe for a larger group?
Yes, but cook the beef in two batches rather than crowding the pan — a packed skillet steams the meat instead of browning it, and you’ll lose the flavor that comes from a proper sear. Everything else in the recipe scales up without issue.
More mince recipes to try
- Golden Colombian Beef Empanadas
- Crispy Beef Mandioca Bites
- Venezuelan Beef Hallacas Wraps
- Hearty Beef Kale Soup
