Tutu de FeijãoTutu Beans
Mineiro Refried Bean Paste with Pork.
Ingredients
- 4 cups Cooked brown/Carioca beans with 1 cup of cooking broth
- 1 cup Cassava flour (Farinha de Mandioca)
- 150g (0.3 lbs) Bacon, diced
- 150g (0.3 lbs) Linguiça Mineira, sliced
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Lard or Olive oil
- 3 Hard-boiled eggs, sliced
- 1/2 cup Chopped fresh parsley and scallions
- Salt and black pepper to taste
Method
- Blend BeansPuree cooked beans and broth in a blender until smooth.
- Crisp MeatsFry bacon and linguiça sausage in a skillet until browned. Set half aside for topping.
- Sauté AromaticsAdd onion and garlic to pan fat, sautéing 3 minutes.
- Thicken PastePour blended bean puree into pan. Bring to gentle simmer. Gradually whisk in cassava flour, stirring constantly to avoid lumps, until a smooth velvet texture forms.
- Top & ServeGarnish with reserved meats, sliced hard-boiled eggs, and green scallions.
Questions
How long does Tutu de Feijão take?
About 15 minutes of prep and 25 minutes of cooking — 40 minutes total, yielding 6 servings.
What thickens tutu?
Cassava flour worked into the hot, puréed black beans until the pot turns to a spoon-standing purée. The beans' own broth plus the flour is the whole sauce.
Tutu vs feijoada — how are they different?
Feijoada is beans with pork cooked whole in the pot; tutu is beans puréed and thickened into a purée served as the base of a plate, usually beside rice, egg and collards.