Ingredients
- 400 g cooked carioca beans
- 150 g cassava flour (farinha de mandioca)
- 4 thin pork chops
- 1 smoked sausage (linguiça), sliced
- 4 eggs
- 2 ripe plantains
- 1 onion, chopped
- 4 garlic cloves
- 1 bunch kale, julienned
- 4 tablespoons oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add 2 tablespoons oil and sauté 5 min/120°C/speed 1.
- Add the beans with a bit of their broth and cook 6 min/100°C/reverse/spoon speed.
- Add the cassava flour gradually, mixing 2 min/reverse/spoon speed until the virado forms.
- Separately, fry the pork chops, sausage, sliced plantains and eggs.
- Sauté the kale with a bit of oil and garlic in a pan.
- Plate up with the virado, pork chop, sausage, egg, plantain and kale.
- Serve with white rice.
Tips
- The virado should turn out creamy, not dry; control the amount of flour.
- A hearty dish perfect for São Paulo's traditional Monday lunch.
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