Tutu de Feijão à Mineira

Experience the authentic taste of Minas Gerais with "Tutu de Feijão à Mineira," a traditional Brazilian dish. This comforting purée of carioca beans is elevated with flavorful bacon, spicy Calabrese sausage, and vibrant herbs. Serve this dish with rice and sautéed kale to make your meal complete.

Ingredients

🍛 1 1/2 cups cooked Carioca beans
🥘 2 tablespoons Soja oil
🥓 300g diced bacon
🌭 1 Calabrese sausage, skinless and sliced
🧅 1 medium onion, chopped
🧄 4 cloves garlic, chopped
🧂 Salt to taste
🌶️ 1 Pimenta Dedo de Moça Chili Pepper, chopped and deseeded
🌶️ 2 Pimenta Biquinho Biquinho Peppers, chopped
🌾 Approximately 1 cup of cassava flour Farinha de Mandioca, coarse, soft variety
🥬 1 bunch of kale, sliced for garnish and side
🥚 2 boiled eggs, for decoration
🌿 Chopped fresh herbs Cheiro Verde to taste e.g., parsley, cilantro

Instructions

1- Cook Beans:

• Prepare carioca beans if not already cooked.
• From the cooked beans, separate 1 cup of whole beans and set aside. Blend the remaining 1/2 cup of beans with their broth until smooth, then set aside.

2- Fry Bacon:

• In a non-stick saucepan (e.g., T-fal), heat the Soja oil over medium.
• Add the diced bacon and cook until crispy and golden brown.

3- Reserve Bacon:

• Using a slotted spoon, transfer the bacon onto a plate, keeping some aside for garnish.
• Remove excess bacon fat from the pan, leaving enough to fry the sausage.

4- Fry Sausage:

• In the same pan, fry the sliced Calabrese sausage until browned and crispy.
• Remove and set aside with the bacon.

5- Sauté Aromatics:

• In a large pot (e.g., Tramontina), add some reserved bacon and sausage fat.
• Sauté chopped garlic until lightly golden, then add the chili peppers and onion. Sauté until onions are translucent.

6- Combine Meat with Seasonings:

• Stir the bacon and sausage (reserve some for garnish) into the sautéed mixture, ensuring everything is well combined.

7- Add Beans:

• Mix in the reserved whole beans.

8- Blend in Bean Purée:

• Pour in the blended bean mixture, stirring everything together.

9- Season and Simmer:

• Add salt to taste, bringing the mixture to a gentle boil.
• Stir occasionally.

10- Add Herbs:
- Incorporate freshly chopped herbs like parsley and cilantro to enhance flavors.

11- Thicken with Cassava Flour:
- Gradually add cassava flour while stirring continuously to achieve a thick but soft purée.

12- Adjust Consistency:
- Ensure the tutu is thick but pliable. It will firm up as it cools.

13- Serve:
- Turn off heat and garnish with sautéed kale, halved boiled eggs, and reserved bacon and sausage slices.
- Best served with white rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Equipment: Philco blender, T-fal saucepan, Tramontina pot, slotted spoon, silicone spatula, gas cooktop
Calories: 400-500 per serving
Proteins: 18g per serving
Fats: 35g per serving
Carbohydrates: 40g per serving

Cooking Tips

• Do not over-blend the beans; maintaining a slightly coarse texture adds to the dish's authenticity.
• Manage fat levels—excess bacon grease should be avoided to retain balance in flavors.
• Gradually add cassava flour to prevent lumping, ensuring a smooth and creamy texture.

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Tutu de Feijão à Mineira