Lunch · 60 min · brazilian

Tutu de Feijao (Creamy Black Bean Puree)

Black beans does the heavy lifting here, with cassava flour rounding it out. A Brazilian lunch that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Black beans
• 0.75 cup Cassava flour
• 0.25 lb Bacon
• 1 Onion
• 4 cloves Garlic
• 3 Eggs
• 0.25 cup Parsley
• 2 tbsp Olive oil
• 2 tsp Salt

Steps

1. Cook the beans until very tender, then blend half of them with their cooking liquid into a smooth, thick puree. The half-blended texture is traditional — creamy with body.
2. Crisp the bacon in the olive oil, then soften the onion and garlic until golden.
3. Pour in the bean puree and the remaining whole beans. Simmer 10 minutes, stirring, until thick and velvety.
4. Rain in the cassava flour gradually, stirring constantly, until the tutu holds soft peaks — thick enough to mound on a spoon.
5. Top with sliced hard-boiled eggs and parsley. Tutu should be substantial enough to stand as a meal with rice, or alongside pork and collards.
6. Serve hot. In Minas Gerais, tutu de feijão is not a side dish — it is the main event.

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