Ingredients
500g of Carioca Beans
300g of Chicken Livers
150g of Smoked Bacon cut into cubes
2 tablespoons of Olive Oil
2 large Onions, chopped
2 cups of Green Beans, cut into thin strips
1 cup of Toasted Cassava Flour
2 cooked Eggs, chopped
2 tablespoons of Green Onion
Salt to taste
Ingredients
500g of Carioca Beans
300g of Chicken Livers
150g of Smoked Bacon cut into cubes
2 tablespoons of Olive Oil
2 large Onions, chopped
2 cups of Green Beans, cut into thin strips
1 cup of Toasted Cassava Flour
2 cooked Eggs, chopped
2 tablespoons of Green Onion
Salt to taste
Preparation
Step 1
In a pot, place the beans and 3 liters of water
Let it boil, then remove from heat and let it sit for an hour
Step 2
Drain the beans and discard the water
Transfer the beans to a pressure cooker, add 3 liters of water, and 1 tablespoon of salt
Cook for 30 minutes
Remove from heat, release pressure, and open the pot
The beans should be al dente
Step 3
Preheat the oven to medium temperature
Place the chicken livers in a baking dish and bake for 30 minutes or until tender
Remove and cut into slices
Set aside
Step 4
Season the smoked bacon with a pinch of salt
Heat a skillet over medium heat, add the bacon, and cook until crispy and golden brown
Remove and drain on paper towels
Discard excess grease
Step 5
In a pot, heat the olive oil over medium heat
Add the onions and sauté until softened
Add the green beans, chicken livers, cooked beans, and toasted cassava flour
Let it simmer and add the chopped eggs and green onion
Serve immediately.
