Black Bean Puree ~ Tutu de Feijão
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Black Bean Puree ~ Tutu de Feijão
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Creamy, rich, smokey, and delicious, this Brazilian Black Bean Puree recipe, or Tutu de Feijão, is fantastic! It's a great side dish or addition to so many things. Serve with steak, put it on bread, on salads, layered in casseroles, mixed into soups, or use as a dip. The recipe couldn't be easier to make either. You just cook the beans in a pot and then blend. Save in your fridge and use them all week. Or freeze portioned out and enjoy them for months!
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Ingredients
- 16 oz black beans see notes for canned black beans, dry
- 3-4 cups water
- 3 cloves garlic roughly chopped
- 3 teaspoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 1 teaspoons extra virgin olive oil
- ¼ cup cassava flour
- ½ cup cilantro fresh leaves
Instructions
The night before:
- Rinse the dried black beans with cold water, then place in Bowl. Cover the beans with cold water so that the water is about 1 inch higher than the beans. Soak the beans overnight in the fridge.
Make the Black Bean Puree
- Chop the garlic cloves and chop the cilantro leaves. Measure out the seasonings.
- Drain the beans, rinse and then add the beans to large pot and cover with water (about 3-4 cups). Mix in the minced garlic, chili powder, cumin, salt, pepper, and cilantro leaves. Bring to a boil over high heat, about 5-8 minutes. Turn the heat down to low, cover and simmer for 30 minutes.
- Using a slotted spoon, transfer the cooked beans to a food processor for blending in batches. For every 1 cup of beans, blend with ½-¾ cup of the cooking liquid. Pulse to get the beans going and then blend until smooth or the desired consistency and texture.
- For the rest of the cooked beans, add them to to food processor in batches (depending on the size of your processor). You want the beans mostly blended, but with some texture. Scrape down the sides of the processor and add more cooking liquid if needed, 1 tablespoon at a time.
- After all of the beans are pureed, add the beans back to the pot over medium heat. Slowly add the cassava flour one tablespoon at a time, stirring constantly, until it thickens to the desired consistency. Taste for seasoning and add salt and pepper as needed. Garnish with fresh cilantro. Serve and enjoy!
Notes
- Can I use canned black beans in this Black Bean Puree recipe?You can make this recipe using 3 cans of 14-15 ounce cooked beans. If you use canned beans, first rinse and drain the beans. Then move directly to the step adding them to the food processor.
- How long will this black bean puree last in the fridge?These black beans will last 5-6 days in the fridge in a sealed container
- Can I freeze black bean puree?This Tutu de Feijao recipe will freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
- Can I use canned black beans in this Black Bean Puree recipe?You can make this recipe using 3 cans of 14-15 ounce cooked beans. If you use canned beans, first rinse and drain the beans. Then move directly to the step adding them to the food processor.
- How long will this black bean puree last in the fridge?These black beans will last 5-6 days in the fridge in a sealed container
- Can I freeze black bean puree?This Tutu de Feijao recipe will freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
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