Tutu de Feijão

Name: Tutu de Feijão
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 250g Dried Carioca Beans; 1.2 l Water; 2 leaves of Bay Leaf; 100g Bacon, diced; 150g Linguiça Calabresa, sliced; 1 tbsp Lard, or neutral oil; 1 medium Onion, chopped; 3 cloves of Garlic, minced; 80g Farinha de Mandioca, fine, about 3/4 cup, preferably torrada; 1 tsp Salt, fine, or to taste; 1/2 tsp Pepper (Black); 2 tbsp Parsley, chopped; 2 tbsp Scallion, cheiro-verde, chopped

Tutu de Feijão is a comforting Brazilian dish of creamy mashed beans cooked with savory pork and cassava flour until thick and hearty. Crisped bacon and smoky linguiça add deep flavor, while fresh parsley and scallions brighten the rich, velvety texture. Serve it hot alongside rice and sautéed greens for a satisfying, homey meal.

Tutu de Feijão is a comforting Brazilian dish of creamy mashed beans cooked with savory pork and cassava flour until thick and hea... Show more

Traditional Brazilian Recipe

Health Grade

A- · Excellent

Time

1 hr10 min

Price

1,31 €

Calories

401 kcal

low calorie

meal prep

gluten free

low carb

Method

Cook the beans

Rinse the Dried Carioca Beans well and pick out any stones or damaged beans. Put them in a pot with the Water and Bay Leaves, bring everything to a boil, then lower the heat and simmer gently for 45 minutes, or until the beans are very tender and you still have plenty of broth in the pot.

Prep the mix-ins

While the beans cook, dice the Bacon if needed, slice the Linguiça Calabresa into thin rounds, chop the Onion, mince the Garlic, and finely chop the Parsley and Scallion. Keep the herbs separate for the finish so they stay bright and fresh.

Make the refogado

Heat the Lard in a large skillet over medium heat. Add the bacon and calabresa and cook, stirring now and then, until the fat renders and the edges look browned and a little crisp, about 8 minutes. Add the onion and cook for 4 minutes more, until soft and translucent, then stir in the garlic and cook for 1 minute until fragrant.

Build the tutu

Tip the bacon-and-calabresa mixture into the bean pot. Remove the bay leaves, then mash about half the beans against the side of the pot so the broth turns creamy while some beans stay whole. Stir in the Farinha de Mandioca a little at a time, keeping the pot over low heat, and season with the Salt and Pepper (Black). Cook for 5 minutes more, stirring often, until the tutu is thick, glossy, and holds its shape on the spoon.

Finish and serve

Take the pot off the heat and fold in the Parsley and Scallion. Taste once more and adjust the seasoning if needed, then spoon the tutu into a serving dish and serve it hot.