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Brazilian recipe

Traditional Brazilian Bean Tutu

Learn how to make homemade bean tutu, a classic and comforting Brazilian recipe, perfect to accompany your favorite dish. Quick and delicious!

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20 min preparation 25 min cooking 4 portions 22 visualizações
Traditional Brazilian Bean Tutu

Ingredients

2 cups cooked beans (with broth)
1 small onion, finely diced
100 g bacon, finely diced
3 cloves garlic, minced
1 link of calabresa sausage, sliced
1 cup chopped fresh herbs (parsley and chives)
Raw cassava flour (to taste)
Salt to taste
Black pepper to taste
Oregano to taste
Vegetable oil for sautéing

Where to find ingredients

You can find ingredients like beans, bacon, calabresa sausage, onions, garlic, fresh herbs, and cassava flour at most supermarkets and local grocery stores. Salt, pepper, oregano, and vegetable oil are also widely available.

Preparation method

  1. In a large skillet, heat a drizzle of vegetable oil
  2. Fry the diced bacon until it's golden brown
  3. Add the diced onion and sauté until translucent
  4. Add the minced garlic and sliced calabresa sausage, and fry for a few more minutes
  5. Add the cooked beans with a little of their broth
  6. Season with salt, black pepper, and oregano to taste
  7. Add the chopped fresh herbs
  8. Gradually add the raw cassava flour, stirring constantly
  9. Continue adding flour until you reach the desired consistency, whether creamier or drier
  10. Serve the bean tutu hot, accompanied by white rice and pork chop or another side dish of your preference

Observations

Bean tutu is one of the most beloved and traditional dishes in Brazilian cuisine. Its creamy consistency and distinct flavor make it a delicious option for various meals. Prepared from cooked beans thickened with cassava flour, it's a nutritious and accessible dish.

This recipe provides the step-by-step guide for an authentic bean tutu, enhancing the flavors with classic seasonings. It's a fantastic way to use leftover beans, transforming them into a comforting and flavorful homemade meal.

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