Tutu de Feijão Mineiro

Instructions

1. Drain and rinse the soaked beans. Place in a pressure cooker with the bay leaves and enough fresh water to cover by 8 cm. Cook under pressure for 25 minutes (or simmer in an open pot for 90 minutes until very tender).
2. Reserve 400 ml of the cooking liquid. Drain the beans, remove the bay leaves, and blend two-thirds of the beans with 200 ml of the cooking liquid until completely smooth. Leave the remaining third whole.
3. Render the bacon in a large pan over medium heat until crisp and the fat has rendered, about 8 minutes. Remove bacon and set aside, leaving the fat in the pan.
4. Add the oil if needed, then sauté the onion in the bacon fat for 8 minutes until golden. Add the garlic and cook 2 minutes more.
5. Add the puréed beans and whole beans to the pan. Stir to combine. Add the remaining bean liquid and bring to a gentle simmer.
6. Slowly rain in the cassava flour, stirring constantly to prevent lumps, until the tutu is thick and creamy — the consistency should mound on a spoon. Season with salt and pepper.
7. Top with the crispy bacon and serve alongside rice, torresmo (pork crackling) and sautéed couve.

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