Tutu de Feijão Mineiro com Linguiça Cheiro Verde is a traditional Brazilian comfort dish hailing from Minas Gerais. This hearty and flavorful dish combines creamy bean puree with crispy bacon, savory sausage, and vibrant greens. Perfect for a cozy meal, it captures the essence of Brazilian homestyle cooking.
Ingredients
🫘 2 cups Feijão carioquinha
🧄 5 cloves Garlic
🫒 3 tablespoons Olive oil
🌿 2 Bay leaves
🥓 200g Bacon
🌭 350g Linguiça de cheiro verde (Brand: Casa de Carnes Vale Verde)
🌾 1/2 cup Farinha de mandioca
🥬 1 bunch Collard greens
🥚 4 Eggs
🧅 2 Onions 220g
🍅 1 Tomato 100g
🌶️ 1 tablespoon Spicy paprika
🌿 1 tablespoon Edu Guedes seasoning
🌿 Parsley
🧅 Chives
🧂 Salt (Brand: Salt Mill)
🧂 Black pepper (Brand: Pepper Mill)
🌶️ Pimenta Caseira Cozinha da Wilza
Instructions
1- Prepare the Beans:
- Soak 2 cups of feijão carioquinha overnight in water.
- Drain and transfer to a pressure cooker with water, 2 bay leaves, and bacon skin for added flavor.
- Seal the cooker and cook for 20 minutes after reaching pressure.
2- Prepare the Sausage:
- Boil water in a separate pan. Add the linguiça and cook for 5-7 minutes to firm.
- Drain, then chop into small pieces.
3- Prepare the Eggs:
- Boil water in a small pot. Add 4 eggs and cook for 8-12 minutes depending on your desired yolk consistency.
- Cool immediately under cold water.
4- Cook the Bacon:
- In a JIO Original pan, fry diced bacon until crispy. Remove and set aside, leaving fat in the pan.
5- Cook the Sausage and Aromatics:
- Fry sausage pieces in the bacon fat until browned. Remove and set half aside for garnish.
- In the remaining fat, sauté minced garlic, chopped onion, and tomato until soft.
- Add spicy paprika and Edu Guedes seasoning.
- Stir in finely sliced collard greens, half of the sausage, and half of the bacon with parsley and chives. Sauté briefly.
6- Prepare the Tutu de Feijão:
- Blend a portion of the cooked beans with some cooking liquid until smooth.
- Combine with sautéed aromatics in the pan, seasoning with salt and pepper.
- Stir in manioc flour gradually until a creamy thickness is achieved. Cook for about 2 minutes.
7- Assemble and Garnish:
- Transfer tutu de feijão to an oval platter.
- Garnish with reserved sausage and bacon.
Prep Time: 12 hours (including overnight soaking)
Cook Time: 45-60 minutes
Total Time: Approximately 13-14 hours
Servings: 6
Equipment: Pressure cooker (black non-stick), JIO Original Pan (gray non-stick with wooden handle and glass lid), Small pot, Stainless steel knife (black handle), Wooden cutting board (striped), Pink silicone spatula (wooden handle), Pink silicone slotted spoon (wooden handle), Stainless steel spoon, Oster Blender (black), White oval plate, Black small plate, Rainbow-colored fork, Electric salt and pepper grinders (Brands: Salt Mill and Pepper Mill)
Cooking Tips
- Soak beans overnight for better digestion.
- Parboil sausage to firm and reduce fat.
- Cool eggs immediately to stop cooking.
- Gradually add manioc flour for controlled thickness.
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Cozinha da Wilza: https://www.youtube.com/@cozinhadawilza