Ingredients
- 400 g cooked black beans
- 150 g cassava flour
- 120 g bacon, diced
- 1 onion
- 3 garlic cloves
- 2 tablespoons oil
- 200 ml of the bean cooking broth
- Salt, pepper and parsley
- 4 hard-boiled eggs to serve
Step-by-step
Using a different robot? Switch it here:
- Blend the cooked beans with the broth 20 sec/speed 6 into a purée. Set aside.
- Put the bacon in the mixing bowl and sauté 6 min/120°C/reverse/spoon speed. Set half aside.
- Add the chopped onion and garlic with the oil: sauté 5 min/120°C/speed 1.
- Add the bean purée and cook 8 min/100°C/reverse/spoon speed.
- Gradually add the cassava flour through the lid opening while mixing 3 min/90°C/reverse/spoon speed until thickened.
- Serve with the reserved bacon, sliced hard-boiled egg and parsley.
Tips
- Typical of Minas Gerais, usually served with sautéed collard greens (couve).
- Add the flour slowly to avoid lumps.
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