Tutú de Feijão (Brazilian Beans)
Today we are going to give you guys a delicious and traditional Brazilian dish, Tutú de Feijão. An indigenous bean dish from Minas Gerais, usually made from scratch and served with fried pork chops, pork roasts, and sausages. In Sao Paulo it is a leftover dish made from Saturday’s feijoada called virado de feijao. Serve with roast chicken, grilled pork chops, or sausages and accompany with Hot Pepper Salsa. Try it out and tell us what you think, we are sure you will love it!
1 lbs. dried beans (use carioca, cranberry, pinto, or navy beans)
1/4 cup vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 large, firm tomato, chopped
1 cup flat-leaf parsley leaves, chopped
1/2 teaspoon fresh thyme leaves, chopped
1 cup manioc flour (farinha de mandioca)
1) Soak the beans overnight in the refrigerator with water to cover.
2) Drain the beans. Put them in a large soup kettle with enough water to cover by five inches.
3) Cover and bring to a boil over high heat, then reduce the heat and simmer for 1 hour, or until the beans are tender.
4) Add more water if necessary. (You will need a lot of liquid to finish the beans – there should be at least 3 cups of liquid left in the stockpot when beans are tender.)
5) When the beans are tender, season with one tablespoon salt, or more to taste.
6) In a large saucepan, heat the oil over medium heat and saute the onion and garlic for 5 minutes, or until translucent.
7) Add the tomato and parsley and cook another minute or two.
8) Add 3 cups of bean liquor to the mixture.
9) Reduce the heat and gradually pour in the farinha de mandioca in a thin stream, stirring constantly.
10) Stir for 10 minutes, or until the mixture thickens.
11) Add two-thirds of the beans and stir.
12) If the mixture is thin, add more beans.
13) Reserve any remaining beans for another use.
14) The beans should be wet, but soupy.
15) Serve and enjoy!