1/2 cup toasted manioc flour
1/2 teaspoon ground achiote seeds
4 spoons of olive oil
500 grams of red kidney beans
2 minced garlic cloves
Salt and black pepper to taste
1/2 cup toasted manioc flour
1/2 teaspoon ground achiote seeds
4 spoons of olive oil
500 grams of red kidney beans
2 minced garlic cloves
Salt and black pepper to taste
Place the feijoas in a pot with water (about 3 centimeters above the feijoas)
Bring to a boil, cover, and cook on low heat until the grains are tender
Drain and mash with a potato masher
Heat the olive oil, fry the garlic, and add the achiote seeds
When the achiote seeds start to brown, add the black pepper
Add the bean mixture and stir in the manioc flour
Stir with a wooden spoon until it separates from the bottom of the pot
Season with salt to taste
If desired, garnish with fried linguica and cooked egg pieces.
