Entree: Brazil – Minas Gerais – Tutu de Feijão (Creamy mashed seasoned beans thickened with manioc flour, typically served with pork and greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (480 g) cooked pinto or carioca beans, drained but reserve cooking liquid
- 6 oz (170 g) smoked bacon, diced
- 8 oz (225 g) linguiça calabresa or smoked pork sausage, sliced
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 3 cups (720 ml) reserved bean cooking liquid or water
- 1 1/2 cups (180 g) farinha de mandioca (manioc/cassava flour)
- 2 tbsp (30 ml) lard, bacon drippings, or vegetable oil
- 1 bay leaf
- Salt and black pepper to taste
- 2 hard-boiled eggs, chopped, approx. 3.5 oz (100 g) total
- 1 bunch collard greens (couve), washed, stacked and thinly sliced

Instructions

1. In a large skillet or heavy pot over medium heat, render the diced bacon until crisp, about 6–8 minutes; remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add the sliced linguiça to the fat and brown briefly, about 4 minutes; remove and set with the bacon.
3. Add the onion to the pan and cook in the fat until translucent, about 5 minutes; stir in the garlic for 1 minute until fragrant.
4. Return the bacon and sausage to the pot, add the drained cooked beans and bay leaf, then pour in 2 cups (480 ml) of the reserved bean liquid or water; simmer gently 8–10 minutes to meld flavors.
5. Remove the bay leaf and mash the bean mixture with a potato masher or use the back of a spoon until mostly smooth but still a little textured. Gradually stir in the farinha de mandioca, 1/4 cup (30 g) at a time, adding more reserved bean liquid as needed to reach a thick, spreadable paste (tutu consistency). Cook, stirring frequently, 5–8 minutes to eliminate raw flour taste.
6. Adjust seasoning with salt and black pepper. Fold in most of the chopped hard-boiled eggs, reserving a little for garnish.
7. In a separate skillet, heat 1 tbsp (15 ml) of the bacon drippings or oil and quickly sauté the sliced collard greens until just wilted, 2–3 minutes; season lightly with salt.
8. Serve the tutu hot topped with remaining chopped eggs and the sautéed collard greens alongside rice; spoon extra fried bacon/sausage over the top as desired.