📝 About This Recipe
Tutu à Mineira is a soul-warming staple of Brazilian 'Comida Mineira,' representing the rustic, comforting flavors of the countryside. This velvety bean purée is thickened with toasted cassava flour and enriched with smoky bacon and garlic, creating a texture that is both silky and substantial. Traditionally topped with golden fried eggs and crispy torresmo, it is a celebratory dish that tells the story of Brazil’s colonial culinary heritage.
🥗 Ingredients
The Bean Base
- 4 cups Cooked Black Beans (with their cooking liquid; pinto beans also work)
- 1/2 to 1 cup Toasted Manioc (Cassava) Flour (added gradually to reach desired consistency)
- 1/2 cup Beef or Vegetable Stock (optional, to adjust thickness)
The Flavor Base (Refogado)
- 150 grams Smoky Bacon (diced into small cubes)
- 1 cup Paio Sausage or Calabresa (thinly sliced or diced)
- 1 tablespoon Lard or Vegetable Oil (traditional recipes use lard for depth)
- 1 medium Yellow Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- to taste Salt and Black Pepper (be careful as bacon and sausage are salty)
Toppings and Garnish
- 4-6 pieces Eggs (fried sunny-side up or hard-boiled and sliced)
- 1/2 cup Fresh Parsley and Scallions (finely chopped (Cheiro-Verde))
- 1 cup Torresmo (Pork Cracklings) (for crunch)
👨🍳 Instructions
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1
Place the cooked beans and their liquid into a blender. Pulse until smooth, but leave a few whole beans if you prefer a more rustic texture. Set aside.
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2
In a large, heavy-bottomed pot (preferably cast iron), add the lard or oil over medium heat.
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3
Add the diced bacon and fry until the fat has rendered and the pieces are golden and crispy. Remove a spoonful of bacon for garnish if desired.
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4
Add the sliced sausage to the pot with the bacon and sauté for 3-5 minutes until browned.
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5
Stir in the chopped onions and cook until translucent and soft, about 4 minutes.
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6
Add the minced garlic and smoked paprika. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Pour the blended bean purée into the pot with the aromatics. Stir well to combine all the flavors.
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8
Bring the mixture to a gentle simmer. Season with salt and pepper, keeping in mind the saltiness of the meats.
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9
Now for the 'Tutu' technique: Reduce heat to low. Gradually rain the manioc flour into the pot with one hand while stirring constantly with the other to avoid lumps.
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10
Continue adding flour until the mixture thickens to your liking. It should be creamy—not a dry paste. If it gets too thick, add a splash of stock or water.
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11
Cook for another 5 minutes on low heat to allow the flour to hydrate and the flavors to meld.
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12
While the beans simmer, fry your eggs in a separate pan until the whites are set but the yolks remain runny.
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13
Stir half of the fresh herbs into the bean mixture.
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14
Transfer the Tutu to a large serving platter. Arrange the fried eggs on top, followed by the torresmo and the remaining fresh herbs.
💡 Chef's Tips
Always use toasted manioc flour (farinha de mandioca torrada) for a deeper, nuttier flavor. Add the flour slowly; the Tutu thickens significantly as it cools, so aim for a slightly looser consistency than you think you need. If using canned beans, rinse them first but use a high-quality broth to replace the missing bean liquid for the best flavor. For a vegetarian version, omit the bacon/sausage and use smoked salt or liquid smoke to replicate that signature 'Mineira' wood-fire taste.
🍽️ Serving Suggestions
Serve alongside 'Arroz Branco' (fluffy Brazilian white rice) for the classic experience. Pair with 'Couve à Mineira' (thinly sliced kale sautéed with garlic) to cut through the richness. Offer a side of 'Molho de Pimenta' (Brazilian chili oil or hot sauce) for those who like a kick. A cold Brazilian lager or a glass of fresh lime juice (Limonada) balances the savory, smoky notes perfectly.