Tutu de Feijão à Mineira

Tutu de Feijão à Mineira is a classic dish from Brazil's Minas Gerais region, combining the rich flavor of mashed beans with savory pork and fragrant herbs. With its robust taste and hearty texture, this dish is perfect for gatherings and sharing the essence of Brazilian culinary tradition.

Ingredients

🫘 1 kg Carioca beans
🌭 500 g Smoked Calabrian sausage, diced
🥓 500 g Raw pancetta, diced with skin
🐷 4 tablespoons Pork lard
🌶️ 1 Dedo-de-moça pepper, chopped
🧄 4 Garlic cloves, chopped
🌾 2 cups Toasted cassava flour
🧅 2 Onions, diced
🥚 4 Cooked eggs, chopped
🥬 1 bunch Collard greens, sliced
🌿 1 bunch Fresh herbs, cheiro verde (parsley and chives), chopped
🍋 1 Lemon for seasoning collard greens and garnish
🌿 Salt, a pinch for beans and as desired for collard greens
🌶️ Black pepper, as desired
🫒 Olive oil, a drizzle for collard greens
💧 2 liters Water for cooking beans and additional as needed

Instructions

1- Prepare Fat and Pancetta:

• Heat the pork lard in a standard aluminum pressure cooker over medium heat.
• Add the diced raw pancetta to the cooker, frying until crispy and the fat is rendered.
• Use a metal slotted spoon to remove the pancetta and set it aside.

2- Cook Sausage:

• In the same pot, add the diced smoked Calabrian sausage and lightly brown it.
• Remove and set aside, keeping the rendered fat in the pot.

3- Sauté Aromatics:

• Add the diced onions, chopped garlic, and chopped dedo-de-moça pepper to the cooker.
• Sauté quickly until softened but not burnt.

4- Cook Beans:

• Stir the 1 kg of Carioca beans into the pot with the sautéed aromatics.
• Pour in 2 liters of water, add the 2 bay leaves, and a pinch of salt.
• Close the pressure cooker and cook until beans are very soft.

5- Mash Beans and Add Sausage:

• Once cooked, mash a portion of the beans while leaving some whole for texture.
• Reintroduce the browned smoked sausage to the beans and mix thoroughly.

6- Thicken Dish:

• In a separate bowl, dissolve 2 cups of toasted cassava flour with cold water until lump-free.
• Slowly stir the dissolved flour mixture into the beans, thickening the stew as desired.

7- Integrate Herbs:

• Integrate a portion of the chopped fresh herbs into the mixture.

8- Prepare Garnishes:

• Prepare accompaniments by slicing the collard greens thinly.
• Season with lemon juice, a pinch of salt, and a drizzle of olive oil.

9- Finish by Boiling Eggs:

• Boil and quarter the eggs.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Equipment: Standard aluminum pressure cooker, generic metal slotted spoon, generic wooden spoon/masher, various sizes of ceramic and glass bowls, wooden cutting board, generic kitchen knife, generic wooden pepper grinder, electric cooktop stove

Cooking Tips

• Fry the pancetta first to create crispy torresmo and a flavorful cooking base.
• Lightly brown the pre-cooked smoked sausage for added flavor.
• Sauté aromatics quickly to retain fresh flavors without burning.
• Maintain texture by mashing some beans while leaving others whole.
• Create a smooth cassava slurry before adding to beans to prevent lumps.
• Enhance freshness by serving raw, seasoned collard greens.

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Tutu de Feijão à Mineira