Cook the beans in salted water (if not pre-cooked) until very soft. Reserve some of the cooking liquid. Set aside about 1 cup of the cooked beans, and transfer the rest to a blender (or mash them by hand) into a coarse paste. If it's too thick, add a little of the cooking liquid. You should get a creamy but not completely smooth consistency.
Tutu de Feijão
- Total Time - 70 minutes (including bean cooking)
- Prep Time - 15 minutes
- Cook Time - 55 minutes
- Servings: 4
- Country: Brazil
Tutu de Feijão is a truly traditional and heartwarming meal. It is made from beans cooked until very soft, and then a portion is mashed to create a thick, creamy base. The key to the flavor is using the fat from the bacon and sausage to sauté the onion and garlic, which deepens the overall aroma. For a vegetarian version, you can omit the bacon and sausage and use quality olive oil and smoked paprika for a smoky flavor.
Ingredients
Ingredients
- 2 cups brown or black beans, pre-soaked and cooked
- 100 g smoked bacon (or pancetta), chopped
- 100 g smoked sausage (e.g., linguica or chorizo), sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 0.5 cup cassava flour (farinha de mandioca) or cornmeal
- 0.5 cup fresh parsley or scallions, chopped
- 1 to taste salt and black pepper
Instructions
Step 1: Preparing the Beans and Base
Step 2: Frying the Meat and Vegetables
In a large skillet over medium heat, fry the chopped bacon and sausage until crispy. Remove the meat and set it aside, but leave the fat in the pan. If there's too much fat, remove some. Sauté the onion and garlic in the remaining fat until soft and fragrant.
Step 3: Preparing the Tutu
Add the mashed bean paste to the pan with the onion and garlic and mix well. Bring to a low simmer. Gradually whisk in the cassava flour until you achieve a thick, homogenous consistency. If the mixture is too thick, add a little more bean cooking liquid. You should get the consistency of a thick paste that can be cut, but is still creamy.
Step 4: Finishing and Serving
Remove the mixture from the heat and season with salt and pepper. Serve warm. Garnish the Tutu on the plate with the fried bacon and sausage and fresh parsley or scallions. It is traditionally served with rice and orange slices.