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Loading...Tutu de Feijão is a classic Minas Gerais comfort dish that transforms humble cooked black beans into a thick, rustic mash bound with toasted cassava flour. Smoky bacon, garlic, and scallions season the beans, while the farofa absorbs the cooking liquid to create a soft, slightly crumbly texture. It's traditionally served with rice, sautéed collard greens, and a fried egg or pork sausage.
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 52 gCarbs
- 13 gFiber
- 2 gSugar
- 16 gProtein
- 620 mgSodium
- 780 mgPotassium
- 90 mgCalcium
- 4.5 mgIron
- 6 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the beans
- 1 cup (200 g) dried black beans, rinsed and picked over
- 6 cups (1.4 L) water
- 1 bay leaf
- 1 tsp salt
For the tutu
- 4 oz (115 g) thick-cut smoked bacon, diced
- 1 tbsp lard or neutral oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 scallions, thinly sliced (whites and greens)
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/4 cups (150 g) toasted cassava flour (farinha de mandioca torrada)
Directions
- Soak the dried black beans in cold water for at least 4 hours or overnight, then drain. Combine the soaked beans, 6 cups fresh water, and bay leaf in a large pot. Bring to a boil, reduce heat, and simmer uncovered for 60-75 minutes until the beans are very tender but still holding shape. Season with 1 tsp salt and simmer 5 more minutes.
- While the beans cook, render the diced bacon in a wide skillet over medium heat for 6-8 minutes until the fat melts and the pieces turn golden and crisp. Use a slotted spoon to transfer the bacon to a small bowl, leaving about 2 tbsp fat in the pan (add lard if needed).
- Add the chopped onion to the skillet and sauté for 4-5 minutes until translucent. Stir in the garlic and scallion whites and cook for 1 minute more until fragrant.
- Drain the cooked beans, reserving 1 1/2 cups of the cooking liquid. Add the beans directly to the skillet and mash them with a wooden spoon or potato masher, leaving about a third of the beans partially intact for texture.
- Pour in 1 cup of the reserved hot bean liquid and stir until smooth and creamy. Slowly sprinkle in the cassava flour, folding it in a little at a time, until the mixture thickens into a soft, cohesive mash that holds its shape on a spoon but stays moist. Add more bean liquid if it gets too dry.
- Stir in the reserved crispy bacon, the scallion greens, black pepper, and additional salt to taste. Cook 2-3 more minutes, stirring, until heated through.
- Serve immediately, mounded alongside white rice, sautéed collard greens (couve refogada), and a runny fried egg or grilled pork sausage.
Cook’s Notes
- Toast the cassava flour briefly in a dry skillet over medium heat for 2-3 minutes if it isn't pre-toasted; this deepens the nutty flavor.
- The texture should be soft and spreadable, not dry and crumbly like farofa. If your mash tightens as it sits, stir in a splash of hot water or bean broth to loosen it.
- For a smokier profile, substitute the bacon with diced linguiça calabresa or smoked pork shoulder (torresmo).
- Always add the cassava flour gradually; it absorbs liquid fast and can turn the mash gummy if dumped in all at once.
- Tutu de Feijão thickens as it cools, so loosen leftovers with a few tablespoons of water or broth when reheating on the stovetop.
