1 kg of beans
2 cups of cassava flour
Chopped onion, garlic, and parsley to taste
4 cups of water
2 cooked eggs
Pork rind crisps (made by seasoning pork rinds with salt)
Salt to taste
1 kg of beans
2 cups of cassava flour
Chopped onion, garlic, and parsley to taste
4 cups of water
2 cooked eggs
Pork rind crisps (made by seasoning pork rinds with salt)
Salt to taste
Mash the cooked beans (with the broth) slightly in a blender
Saute the onion and garlic until golden brown, then add the beans and let it simmer
Separately, dissolve the cassava flour in water and add it to the bean mixture when it reaches a creamy consistency
Add salt
Transfer the preparation to a serving dish and top with chopped parsley, cooked eggs, and pork rind crisps
A trick from Dona Purezinha is to fry the pork rinds well until they're crispy, let them cool, then fry them again in hot oil
This will make them even crisper and drier! Serve the tutu warm with white rice, cabbage, and linguiça, if desired.
