Tutu de Feijão

If you have time, soak the Dried Carioca Beans in plenty of Water for 6–8 hours or overnight to shorten the cooking time; drain before cooking.

Place the drained beans in a large saucepan, cover with fresh water, add a Bay Leaf, bring to a boil, then reduce to a simmer and cook until the beans are very tender (about 1–1½ hours). Reserve about 1–2 cups of the cooking liquid and remove the bay leaf.

Mash the cooked beans coarsely with a potato masher or pulse a few times in a food processor, leaving some texture; stir in a little of the reserved cooking liquid to reach a creamy but still slightly chunky consistency.

In a wide skillet over medium heat, add the Lard and render the Bacon until it starts to crisp, then add sliced Linguiça Calabresa and brown it in the bacon fat.

Add the chopped Onion and minced Garlic to the pan and sauté until the onion is translucent and fragrant, about 4–5 minutes.

Stir the mashed beans into the skillet with the pork and aromatics, mixing well to combine; then sprinkle in the Farinha de Mandioca a little at a time, stirring constantly until the mixture thickens to a spoonable, spreadable consistency. If it becomes too dry, loosen with more of the reserved bean cooking liquid.

Season to taste with Salt and Black Pepper, and let the tutu simmer gently for 5–10 minutes so the flavors meld and the flour cooks through.

Turn off the heat and fold in chopped Parsley and sliced Scallions for a fresh finish, reserving a little for garnish.

Serve the tutu de feijão hot as a hearty side or main—traditionally with white rice, sautéed greens, or a fried egg on top.