📝 About This Recipe
A soul-warming cornerstone of Minas Gerais cuisine, Tutu de Feijão is a luscious, smoky bean purée thickened with toasted cassava flour. This traditional dish transforms humble pinto or black beans into a gourmet masterpiece using crispy bacon, savory linguiça, and aromatic herbs. It is the ultimate comfort food, offering a rich texture and deep umami flavors that define the heart of Brazilian home cooking.
🥗 Ingredients
The Bean Base
- 4 cups Cooked Beans (Pinto or Black beans, with their cooking liquid)
- 1 cup Bean Broth (Reserved from cooking or low-sodium beef stock)
The Aromatics and Meats
- 150 grams Bacon (diced into small cubes)
- 200 grams Paio Sausage or Linguiça Calabresa (sliced into thin half-moons)
- 1 tablespoon Olive Oil (only if needed to render fat)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika (for depth of color)
- 2 pieces Bay Leaf
Thickening and Finishing
- 1/2 to 1 cup Toasted Cassava Flour (Farinha de Mandioca Torrada) (added gradually to reach desired consistency)
- 1/2 cup Fresh Parsley and Scallions (finely chopped (Cheiro-verde))
- Salt and Black Pepper (to taste)
- 2 pieces Hard-boiled Eggs (sliced for garnish)
👨🍳 Instructions
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1
Place the cooked beans and their liquid into a blender. Pulse until you achieve a smooth purée. If the mixture is too thick to blend, add the extra cup of bean broth or stock. Set aside.
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2
In a large, heavy-bottomed skillet or Dutch oven, add the diced bacon over medium heat. Fry until the fat has rendered and the bacon is golden and crispy.
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3
Add the sliced linguiça or paio sausage to the pan with the bacon. Sauté for 5-7 minutes until the sausage is browned on the edges.
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4
Using a slotted spoon, remove about half of the crispy bacon and sausage bits. Drain them on a paper towel and reserve for garnishing at the end.
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5
In the remaining fat in the pan, add the diced onions. Sauté for 4 minutes until translucent and soft.
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6
Stir in the minced garlic, bay leaves, and smoked paprika. Cook for another 60 seconds until the garlic is fragrant, being careful not to burn it.
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7
Pour the blended bean purée into the skillet with the aromatics and meats. Stir well to combine and bring the mixture to a gentle simmer over medium-low heat.
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8
Taste the mixture and season with salt and black pepper. Remember that the bacon and sausage are salty, so adjust carefully.
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9
Now for the 'Tutu' technique: while stirring constantly with a wooden spoon, start sprinkling the cassava flour into the pan very slowly, one tablespoon at a time.
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10
Continue adding flour and stirring until the mixture thickens to a creamy, porridge-like consistency. It should be thick enough to see the bottom of the pan for a second when you stir, but still moist (it will thicken further as it cools).
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11
Simmer the thickened beans for another 3-5 minutes on low heat to cook the flour and meld the flavors.
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12
Stir in half of the chopped parsley and scallions. Remove the bay leaves.
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13
Transfer the Tutu to a serving platter. Garnish with the reserved crispy bacon and sausage, the sliced hard-boiled eggs, and the remaining fresh herbs.
💡 Chef's Tips
Always add the cassava flour gradually; adding it too fast will create stubborn lumps that ruin the velvety texture. If the Tutu becomes too dry or stiff, simply stir in a splash of hot water or broth to loosen it back to a creamy state. For an extra layer of flavor, use 'Farinha de Mandioca Temperada' (seasoned cassava flour) if you can find it at a Brazilian market. If you prefer a rustic texture, only blend half the beans and leave the other half whole to mix in later. Always use a heavy-bottomed pan to prevent the beans from sticking and burning at the bottom as they thicken.
🍽️ Serving Suggestions
Serve alongside 'Arroz Branco' (fluffy Brazilian white rice) to soak up the creamy beans. Pair with 'Couve à Mineira' (thinly sliced kale sautéed with garlic and bacon) for the essential color and nutrient contrast. Serve with 'Bisteca de Porco' (fried pork chops) or 'Torresmo' (crispy pork belly) for a truly traditional Minas Gerais feast. A side of 'Molho de Pimenta' (Brazilian hot sauce) or pickled malagueta peppers adds a perfect spicy kick. A cold Brazilian Pilsner or a classic Caipirinha cuts through the richness of the dish beautifully.