Ingredients
- 400 g cooked carioca beans with their broth
- 100 g cassava flour (farinha de mandioca)
- 150 g pancetta, diced
- 1 onion, chopped
- 4 garlic cloves
- 1 bunch scallion, chopped
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Blend the beans with their broth in the mixing bowl, 30 sec/speed 6. Set aside.
- Without washing, put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and pancetta; sauté 7 min/120°C/reverse/spoon speed.
- Return the bean purée and cook 5 min/100°C/reverse/spoon speed.
- Add the cassava flour gradually, mixing 4 min/100°C/reverse/spoon speed until thickened.
- Adjust the salt and pepper and sprinkle with scallion.
- Serve with rice, pork loin and kale.
Tips
- Add the flour gradually to control the creamy texture.
- Serve with a Minas-style boiled egg.
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