Brazilian recipe
Classic Bean Purée (Tutu de feijão)
Discover how to prepare this quintessential Brazilian comfort food. A hearty and flavorful dish made by thickening seasoned beans with toasted cassava flour.
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Ingredients
2 cups cooked black or carioca beans (with cooking liquid)
1 small onion, finely diced
100 g bacon, small-diced
3 garlic cloves, minced
1 link of linguiça calabresa, sliced into rounds
1 cup fresh parsley and green onions, finely chopped
Raw cassava flour (manioc flour), to taste
Salt, to taste
Black pepper, to taste
Dried oregano, to taste
Vegetable oil, for sautéing
1 small onion, finely diced
100 g bacon, small-diced
3 garlic cloves, minced
1 link of linguiça calabresa, sliced into rounds
1 cup fresh parsley and green onions, finely chopped
Raw cassava flour (manioc flour), to taste
Salt, to taste
Black pepper, to taste
Dried oregano, to taste
Vegetable oil, for sautéing
Where to find ingredients
Find staples like black or carioca beans, bacon, and aromatic vegetables at any local grocery store. For the authentic linguiça calabresa and raw cassava flour (farofa/farinha de mandioca), check the international aisle or specialized Latin American grocers often found in urban centers across Canada. If you cannot find cassava flour, coarse cornmeal may be used as a last-resort substitute, though it will change the texture profile.
Preparation method
- Heat a splash of vegetable oil in a large skillet or wide pan.
- Sauté the diced bacon over medium heat until it is golden brown and crispy.
- Stir in the diced onion and cook until softened and translucent.
- Add the minced garlic and sliced linguiça calabresa, sautéing for a few more minutes until fragrant.
- Pour in the cooked beans along with a portion of their broth.
- Season the mixture with salt, black pepper, and dried oregano to your preference.
- Fold in the fresh chopped parsley and green onions.
- Gradually sprinkle in the raw cassava flour while stirring constantly to prevent lumps.
- Continue adding flour until the mixture reaches your desired consistency, whether you prefer it more velvety or firmer.
- Serve the finished dish while piping hot, ideally alongside white rice and pan-seared pork chops.
Observations
Tutu de feijão stands as one of the most beloved staples of Brazilian home cooking. Its thick, velvety texture and deep, savory profile make it an exceptional side dish for a wide variety of meals. Built on a base of cooked beans and expertly thickened with cassava flour, this dish is both deeply satisfying and surprisingly straightforward to prepare.
This recipe guides you through creating an authentic version of the dish, highlighting its traditional aromatic base. It is a fantastic way to elevate leftover beans into a robust, comforting meal that pairs perfectly with white rice and pork.
This recipe guides you through creating an authentic version of the dish, highlighting its traditional aromatic base. It is a fantastic way to elevate leftover beans into a robust, comforting meal that pairs perfectly with white rice and pork.
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