1 kg of cooked Carioca Beans
1/2 cup (chopped) of pork fat
4 cloves of garlic, mashed
1 medium onion, finely chopped
Salt to taste
2 sprigs of rosemary
Raw cassava flour and salt to taste
1/2 cup (American) of rum
1 kg of cooked Carioca Beans
1/2 cup (chopped) of pork fat
4 cloves of garlic, mashed
1 medium onion, finely chopped
Salt to taste
2 sprigs of rosemary
Raw cassava flour and salt to taste
1/2 cup (American) of rum
Cook the beans without seasoning until they're tender
Let them cool and blend with a little broth in a blender
In a pan, melt the pork fat and sauté the garlic, onion, and salt
Add the blended beans and rosemary leaves
Simmer over low heat for 10 minutes
Do not stop stirring; add the cassava flour gradually until it reaches the desired consistency
Cook for another 10 minutes, stirring occasionally
Join the rum, stir a little more, and serve with pork chops and sautéed cabbage.
