Tutu de Feijão

🔥 Prep

• Measure out 2 cups of cooked beans and set aside.
• Measure out 1 cup of cassava flour and keep in a bowl.
• Dice 100 g of bacon into small pieces.
• Peel and mince 2 cloves of garlic.
• Peel and finely chop 1 onion.

🔥 Cook

• 1. Heat a large skillet over medium heat and add the diced bacon; cook for 4‑5 minutes until the fat renders and the bacon is crisp.
• 2. Add the chopped onion to the skillet and sauté for 3 minutes until translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
• 4. Add the cooked beans to the skillet and mash them with a potato masher or fork until you obtain a coarse paste; cook for 2 minutes to meld flavors.
• 5. Reduce the heat to low and gradually sprinkle in the cassava flour, stirring continuously to avoid lumps; continue to cook for 5‑7 minutes until the mixture thickens and pulls away from the sides of the pan.
• 6. Taste and adjust seasoning with salt if needed; keep warm over low heat for an additional 2 minutes before serving.

🔥 Serve

• Transfer the tutu de feijão to a serving bowl and drizzle a little extra rendered bacon fat for richness.
• Garnish with freshly chopped parsley or green onions for color.
• Serve hot alongside steamed white rice, sautéed collard greens (couve), and orange slices.
• Accompany with a side of farofa or crispy pork rinds (torresmo) if desired.