Brazilian Black Beans With Bacon Tutu Mineira Recipes

Steps:

• In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
• Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

Steps:

• Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
• Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
• Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
• Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Steps:

• Preparation:
• 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
• 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
• 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
• 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
• 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
• 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
• 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

Steps:

• Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
• Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in water, scraping up any browned bits; transfer to slow cooker.
• Stir broth, beans, kielbasa, and bay leaves into slow cooker.
• Season pork with salt and pepper and nestle into slow cooker.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let stew settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves (adjust stew consistency with additional broth if needed).
• Season to taste with salt and pepper; serve with Brazilian Hot sauce.

Steps:

• If using, brown meat in pan. Drain and set aside.
• In the same pan, heat oil over medium heat and add onion, peppers, and garlic. Cook, stirring, until tender.
• Add cumin, red pepper, and cardamom. Cook, stirring constantly, for 1 minute.
• Add beans, orange juice, wine, salt, and cooked meat, if using.
• Simmer uncovered 15 minutes or longer.
• Serve over rice.

Steps:

• Saute bacon until crisp, then set aside.
• Drain all except 1 T bacon grease.
• Saute onion and jalapeno in remaining bacon grease.
• Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
• Top with bacon pieces.
• If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

Steps:

• 1. Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes. If it's too thick, add a little more bean cooking liquid if it's too thin, add the remaining manioc flour.3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.Serves 8

Steps:

• Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes.
• If it's too thick, add a little more bean cooking liquid if it's too thin, add the remaining manioc flour.3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.