Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianDinner
Recipe Story
origins & traditionsTutu à Mineira is a beloved comfort food from the mountainous state of Minas Gerais in southeastern Brazil. This substantial dish transforms simple black beans into a creamy, savory masterpiece by mashing them with toasted cassava flour, crispy bacon, and smoky sausage. The name "tutu" comes from the Bantu language, reflecting the African influences in Brazilian cooking. Traditionally served alongside white rice, sautéed collard greens, and pork chops, this dish represents the soul of Mineiro cuisine - honest, filling, and deeply satisfying. The combination of textures from the creamy beans and crunchy bacon bits, along with the earthy notes of cassava flour and the aromatic garlic and onions, creates a complex flavor profile that has made this dish a staple at Brazilian dinner tables for generations. Perfect for family gatherings or any occasion where comfort food is needed, Tutu à Mineira showcases the resourcefulness and culinary wisdom of Brazil's interior regions.
Instructions
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Sort through the dried black beans, removing any debris or damaged beans. Rinse thoroughly under cold water and place in a large bowl. Cover with water by 3 inches and soak overnight, or for at least 8 hours.
The next day, drain and rinse the soaked beans. Transfer to a large stockpot and add 6 cups of fresh water. Add 2 bay leaves and bring to a boil over high heat.
Once boiling, reduce heat to medium-low and simmer uncovered for 60-75 minutes, or until beans are very tender and starting to break apart. Skim off any foam that rises to the surface during cooking. Add more water if needed to keep beans covered.
While beans are cooking, prepare the bacon and sausage. Cut bacon into small pieces and Italian sausage into 1/2-inch slices.
In a large skillet over medium heat, cook the bacon pieces until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add the sliced sausage to the bacon fat and cook until browned on both sides, about 6-8 minutes. Remove and set aside with the bacon.
In the same skillet with remaining fat, add diced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Set aside.
When beans are fully cooked, remove bay leaves and reserve 2 cups of the cooking liquid. Using a potato masher or immersion blender, mash about half of the beans, leaving some whole for texture.
Add the cooked bacon, sausage, onions, and garlic to the pot of beans. Stir well to combine.
Gradually add cassava flour (or all-purpose flour as substitute) to the bean mixture, stirring constantly to prevent lumps. Add about 1/4 cup at a time until the mixture reaches a thick, creamy consistency similar to mashed potatoes.
Add the reserved cooking liquid as needed to adjust consistency - the tutu should be thick but not dry, with a smooth, spreadable texture.
Season generously with salt and black pepper to taste. Simmer on low heat for 10 more minutes, stirring frequently to prevent sticking.
Taste and adjust seasoning. The tutu should be rich, savory, and well-seasoned. Add more salt, pepper, or a pinch of cumin if desired.
Transfer to a serving dish and garnish with additional crispy bacon bits and chopped fresh parsley if desired. Serve hot alongside white rice, sautéed collard greens, and orange slices for a traditional Mineiro meal.
Tutu à Mineira
4.5 (37)
A hearty Brazilian bean dish from Minas Gerais, featuring mashed black beans with bacon, sausage, and cassava flour, creating a rich and comforting one-pot meal that embodies the rustic flavors of traditional mining country cuisine.
medium
1h 50m
6 servings
Ingredients
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Main Ingredients
- 2 1/2 cups black-beans, dried, soaked overnight
- 8 slices bacon, cut into small pieces
- 300 grams italian-sausage, sliced into rounds
Aromatics
- 2 pieces onions, diced
- 6 cloves garlic, minced
Thickening Agent
- 1 cups flour, for thickening
Seasonings
- 2 pieces bay-leaves, whole
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Garnish
- 3 tablespoons parsley, chopped for garnish (optional)
Chef Tips
expert advice•For the most authentic flavor, use thick-cut bacon and linguiça (Portuguese-style sausage) if available, though Italian sausage makes an excellent substitute.
•The key to perfect tutu is achieving the right consistency - it should be thick enough to hold its shape on a plate but creamy enough to spread easily.
•If you can't find cassava flour (farinha de mandioca), regular all-purpose flour works, though it won't provide the same authentic nutty flavor and slightly grainy texture.
•Toast the flour lightly in a dry pan before adding to enhance its flavor.
•Some cooks add a splash of cachaça (Brazilian sugarcane spirit) for extra depth, though this is optional.
•Leftover tutu thickens considerably when refrigerated, so add a bit of water or broth when reheating.
•For a lighter version, reduce the bacon and sausage quantities and add more onions and garlic.
•This dish is traditionally very hearty and rich, meant to sustain miners and farm workers through long days of physical labor.
•The dish tastes even better the next day as flavors meld together.
•Consider making a double batch and freezing portions for quick weeknight dinners.
