Brazilian
Tutu de feijão
A comforting Minas Gerais-style bean mash made with well-seasoned cooked beans, bacon, garlic, and toasted manioc flour. Serve it soft and creamy with collard greens and a fried egg, just as it is often enjoyed in Brazil.
Watch it madeDivinas Receitas · 7:16
Ingredients
- Cooked carioca beans with broth2 cups
- Farinha de mandioca, fine or medium1/3 cup
- Bacon, diced50g
- Lard or neutral oil1 tablespoon
- Small onion, finely chopped1/2
- Garlic cloves, minced3
- Bay leaf1
- Saltto taste
- Freshly ground black pepperto taste
- Scallions or parsley, chopped2 tablespoons
- Eggs2
- Collard greens, thinly sliced2 cups
- Extra garlic clove, sliced, for the collards1
- Neutral oil, for frying eggs and collards2 teaspoons
Method
- Blend or mash the cooked beans with their broth until mostly smooth but still a little textured.
- Warm the lard or oil in a saucepan over medium heat and fry the diced bacon until golden and the fat has rendered.
- Add the onion and cook until soft, then stir in the minced garlic and bay leaf for about 1 minute.
- Pour in the mashed beans, season with salt and black pepper, and simmer for 5 to 7 minutes, stirring often so the beans do not catch on the bottom.
- Lower the heat and sprinkle in the farinha de mandioca gradually, stirring constantly, until the tutu thickens into a creamy spoonable mash; use a little more bean broth or water if it becomes too stiff.
- Remove the bay leaf and finish the tutu with chopped scallions or parsley.
- In a small skillet, heat 1 teaspoon oil and quickly sauté the sliced garlic with the collard greens until bright green and tender; season lightly with salt.
- Fry the eggs in the remaining oil to your preferred doneness.
- Serve the tutu hot, topped or accompanied with the fried eggs and collard greens.
Common questions
Can I substitute another bean for carioca beans in tutu de feijão?
Yes. Pinto beans are the closest substitute and give a similar creamy, earthy result. Black beans work too, but the flavor and color will be different. Keep some cooking liquid so you can adjust the texture gradually.
When should I add the farinha de mandioca so the tutu stays creamy?
Add it after the beans have simmered with the bacon, onion, garlic, and seasonings. Sprinkle it in gradually while stirring constantly. Stop when it is thick and spoonable; it will continue to firm up slightly as it cools.
What are the most common mistakes when making tutu de feijão?
The biggest mistakes are adding too much farinha at once, which makes it pasty, and not stirring enough, which can cause sticking on the bottom. Also avoid over-salting early, since bacon and broth can already be salty.
How do I store and reheat leftover tutu de feijão?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It will thicken in the fridge. Reheat gently with a splash of water or bean broth, stirring often until creamy again.
What should I serve with tutu de feijão for the best meal?
Serve it with rice, collard greens, fried eggs, and sometimes pork or sausage. The tutu is rich and soft, so the greens add brightness and the egg yolk adds extra creaminess. Fresh scallions or parsley finish it well.