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Loading...This hearty São Paulo classic is a complete plate built around tutu de feijão, a creamy bean mash thickened with toasted cassava flour, paired with crispy-edged pork chops, garlicky collard greens, fluffy rice, fried plantains, and a runny fried egg. It is the kind of satisfying Sunday lunch that defines Paulista home cooking, balancing rich, smoky, sweet, and fresh flavors on one plate.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 810 kcalCalories
- 34 gFat
- 10 gSaturated Fat
- 78 gCarbs
- 9 gFiber
- 14 gSugar
- 46 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 145 mgCalcium
- 5.2 mgIron
- 38 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the tutu de feijão (bean and cassava mash)
- 2 cups cooked carioca or pinto beans, drained with 1/2 cup cooking liquid reserved
- 1/2 cup toasted cassava flour (farinha de mandioca torrada)
- 2 tbsp lard or vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
For the pork chops
- 4 bone-in pork loin chops, about 7 oz each
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
For the collard greens and rice
- 1 large bunch collard greens (about 10 oz), stems removed, leaves finely shredded
- 2 tbsp vegetable oil, divided
- 3 garlic cloves, minced, divided
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/2 tsp salt
For serving
- 2 ripe plantains (yellow with black spots), peeled and sliced diagonally 1/2 inch thick
- 4 large eggs
- Vegetable oil, for frying
- 1/4 cup crispy pork rinds (torresmo) or extra toasted cassava flour, crushed
- Flaky salt, to finish
Directions
- Season the pork chops all over with salt, pepper, and minced garlic. Let sit at room temperature for 15 minutes while you prepare the other components.
- Make the rice: combine the rinsed rice, water, 1 tablespoon of oil, and salt in a heavy pot. Bring to a boil over high heat, stir once, reduce to the lowest heat, cover tightly, and simmer for 18 minutes. Remove from the heat and let rest, covered, for 5 minutes; fluff with a fork.
- Cook the pork chops: heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the chops for 4 to 5 minutes per side until deeply golden and cooked to 145°F internal temperature. Transfer to a plate and tent with foil.
- Make the tutu de feijão: in a separate skillet, melt the lard over medium heat. Sauté the onion for 4 minutes until translucent, then add the garlic and cook 30 seconds. Add the drained beans and the reserved cooking liquid and mash roughly with a potato masher, leaving some texture. Sprinkle in the cassava flour a few tablespoons at a time, stirring vigorously, until the mixture becomes thick, cohesive, and slightly stretchy. Season with salt and pepper and keep warm.
- Sauté the collard greens: wipe out the pork skillet, add 1 tablespoon of oil and half the garlic, and cook 20 seconds. Add the shredded collard greens, a generous pinch of salt, and toss for 3 to 4 minutes until just wilted and still bright green. Remove from heat.
- Fry the plantains: in a deep skillet, heat 1/2 inch of oil to 350°F. Fry the plantain slices in batches for 2 to 3 minutes per side until deeply golden. Drain on paper towels and sprinkle with flaky salt.
- Fry the eggs sunny-side up in a little oil until the whites are crisp at the edges and the yolks remain runny.
- Assemble each plate: mound 3/4 cup of rice on one side, add a generous scoop of tutu de feijão next to it, and top the tutu with a spoonful of crushed pork rinds or extra cassava flour. Pile the collard greens alongside, lay a pork chop over the rice, add a few fried plantains, and finish with a fried egg on top.
- Serve immediately with cold orange slices, a simple vinaigrette, or a cold beer for the full Paulista experience.
Cook’s Notes
- Use day-old, well-seasoned cooked beans for the best tutu; fresh beans hold too much water and make the mash loose.
- Do not overcook the collard greens; they should stay bright green and slightly crisp for contrast against the rich tutu.
- Choose plantains that are fully yellow with black speckles; green plantains will be starchy and pale rather than sweet and caramelized.
- A small spoon of raw minced onion dressed with lime juice and salt serves as a traditional sharp counterpoint to the rich plate.
- For an extra-authentic touch, render a few pieces of fatty pork belly (tocinho) in the skillet and use the drippings to start the tutu.
