Tutu de Feijão with Sautéed Collard Greens

Ingredients

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons cassava flour 2 tablespoons cassava flour
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (960ml) water 4 cups (960ml) water
• 1 bunch of collard greens, stems removed and thinly sliced 1 bunch of collard greens, stems removed and thinly sliced
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans. In a large pot, add the beans and cover with water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 to 1.5 hours. Drain and set aside.
2. 2.
   In the same pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté until the onion is translucent and fragrant.
4. 4.
   Return the cooked black beans to the pot and stir well to combine with the onion and garlic mixture.
5. 5.
   In a separate small pan, heat the olive oil over medium heat. Add the cassava flour and cook, stirring constantly, until it turns golden brown.
6. 6.
   Add the cassava flour mixture to the pot with the black beans and stir well to incorporate. Gradually add water, stirring continuously, until the stew reaches a creamy consistency. Season with salt and pepper to taste.
7. 7.
   In a separate pan, melt the butter over medium heat. Add the sliced collard greens and sauté until wilted and tender, about 5 minutes.
8. 8.
   Serve the Tutu de Feijão hot, topped with the crispy bacon and accompanied by the sautéed collard greens.

Treat your ingredients with care...

• Black beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Make sure to drain and rinse them before cooking.
• Cassava flour — Toasting the cassava flour in a separate pan before adding it to the stew enhances its nutty flavor and prevents clumping.
• Collard greens — Remove the tough stems from the collard greens before slicing them thinly. Sauté them just until wilted to retain their vibrant green color and texture.
• Bacon — Use high-quality bacon for the best flavor. Dice it into small pieces for even cooking and crispiness.
• Onion and garlic — Finely chop the onion and mince the garlic to ensure they distribute evenly throughout the stew.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of water for added flavor.
• Adjust the consistency of the stew by adding more water if desired.
• Serve Tutu de Feijão with white rice and farofa for a complete Brazilian meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Experiment with different types of beans, such as pinto or kidney beans, for a variation in flavor and texture.

Serving advice

Serve Tutu de Feijão hot, garnished with the crispy bacon and accompanied by the sautéed collard greens. It pairs well with white rice and farofa for a traditional Brazilian meal.

Presentation advice

Present the Tutu de Feijão in individual bowls, allowing the creamy black bean stew to take center stage. Garnish with a sprinkle of cassava flour and a few fresh collard green leaves for an added touch of color.