Tutu de Feijão

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Heat a large skillet or pot over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.

   Oko 7 min

   Napomena kuhara: Render the bacon slowly to get maximum flavor and crispiness.

2. 2

   Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered fat in the pan. If there is not enough bacon fat, add olive oil.

   Oko 1 min

3. 3

   Add the chopped yellow onion to the pan and sauté until softened and translucent, about 3-5 minutes.

   Oko 5 min

4. 4

   Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   Oko 1 min

5. 5

   Add the mashed black beans to the pan, stirring well to combine with the onion and garlic mixture.

   Oko 2 min

   Napomena kuhara: Ensure the beans are well mashed for a smooth consistency.

6. 6

   Gradually sprinkle in the manioc flour, stirring constantly to prevent lumps. Continue to stir until the mixture thickens to a paste-like consistency.

   Oko 5 min

   Napomena kuhara: Adding the flour slowly helps achieve a smooth texture.

7. 7

   Pour in the vegetable broth and mix thoroughly. Continue to cook for 5-7 minutes, stirring occasionally, until the tutu is thick and creamy.

   Oko 7 min

   Napomena kuhara: Adjust the amount of broth to reach your desired consistency.

8. 8

   Season with salt and black pepper to taste. Taste and adjust seasonings as needed.

   Oko 1 min

9. 9

   Transfer the Tutu de Feijão to a serving dish. Garnish with the reserved crispy bacon and fresh parsley.

   Oko 1 min

   Napomena kuhara: Serve warm as a side dish.