Place a wide frying pan over medium heat, when it is hot, fry the diced bacon in its own fat, when it is beginning to brown, add the sausage and fry them with the bacon. Reserve the pieces, but leave the remaining fat in the pan.
In the same pan, add the garlic and onion and saute until the onion is translucent.
Push the onion and garlic stew to the sides, leaving a space in the pan. In this space, break the eggs and fry them, if necessary, add a little oil. When the eggs are firm, break them coarsely with the spatula into pieces of approx. 2 cm. (note: the idea is not scrambled eggs, but pieces of eggs). Mix everything.
Add the cooked beans and sauté.
Put the bacon and sausage back to the pan. Mix well.
Add the cassava flour gradually to the desired proportion. There is no right amount: less flour for those who like the dish wetter, and more flour if you want it drier (similar to Brazilian farofa).
Turn off the heat, add the chopped chives. Season with black pepper, adjust the salt. Mix everything.
Serve on a platter, put some pork rinds on top.