Tutu à Mineira
1/2 lb black beans
(optional: sprig of epazote)
water to cover
3 cups beer or salted water (1 tsp per cup)
1 1/2 Tbl extra-virgin olive oil or canola oil
1 medium onion, chopped
2 cloves garlic, pressed or minced
1 large tomato, chopped (if you're feeling ambitious, peel, core and seed)
1 green bell pepper, cored, seeded, and chopped
1/2 cup flaky manioc flour
1/2 tsp fresh oregano, chopped (or 1/4 tsp dry)
1/4 cup fresh curly parsley, chopped
salt and pepper to taste
1/2 cup scallion greens, chopped (save the white bulbs for another use)
- Pick through the beans for any rocks or broken pieces. Rinse.
- Soak the beans overnight, or quick-soak the beans by putting in a saucepan with enough water to cover by an inch, cover, bring to a boil for 2 minutes, and remove from heat and let sit for an hour.
- When ready to cook the beans (they should take about 45 minutes), rinse them and refresh the water to cover by 2 inches or so.
- Add additional beer or salted water and epazote, if using, and simmer on medium-low for 40-50 minutes. (Keep all bean-cooking liquid.)
- Meanwhile, chop vegetables.
- Sauté onion and garlic in oil over medium heat for about 5 minutes, until onion is translucent.
- Add tomato and green pepper and continue to cook until the peppers are limp and almost tender, about 4 minutes.
- Add manioc flour, toss, and continue cooking another minute.
- Add 2-3 cups of bean-cooking water, a little at a time and stirring constantly, until the mixture forms a light, wet paste (warning: this will be gluey!)
- Fold in the oregano and parsley and set aside.
- Season the beans with salt and pepper to taste, and drain (keeping cooking liquid!).
- Transfer beans to a food processor, pulse beans on and off in batches until smooth, adding a little bean liquid as needed to keep the mixture loose. You may not use all the bean liquid.
- Process in batches, as needed, until all beans are processed and are a smooth and soft, but not heavy, texture.
- Place the bean pureé in a clean pot. Add the vegetable mixture and fold together.
- Keep warm, preferably over a pan of simmering water, until ready to serve.
- Serve with scallions sprinkled on top, as a part of a meal with rice, kale, and a fried banana.