| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Main, Courses | 1 | Servings | |
INGREDIENTS
| 1 | lb | Black beans |
| 1 | Onions; chopped | |
| 1/4 | lb | Bacon |
| 2 | Cloves garlic | |
| 1 | tb | Chopped parsley |
| 1 | tb | Chopped green onions |
| 1 | Pork sausage | |
| Bay leaf | ||
| Sausages (kielbasa ok) | ||
| 3 | Onions; sliced | |
| 3 | Hard boiled eggs | |
| Oil | ||
| Water to cover beans by 6" | ||
| 1/2 | c | Corn flour or yucca flour (up to 1) |
INSTRUCTIONS
Soak beans overnight or place them in a stockpot with cold water bring to a boil. Cover, turn off heat and let stand 1 hour. Add bacon, 1 sausage and bay leaf and bring to a boil. Turn down heat and simmer covered until beans are cooked. Heat a pan with oil and cook chopped onion and garlic until onion is translucent. Place beans, cooked onion mixture, salt, pepper and parsley in food processor ( you may have to do this in parts) and run the machine until it becomes a cream. Return this cream to the pot and bring to a boil stirring. Add the corn flour to the beans slowly stirring well ( as if you were making polenta). Keep stirring until thick like a puree. Meanwhile bake kielbasa to taste. Fry sliced onions in oil until soft. Serve with the kielbasa,fried onions decorated with quartered hard boiled eggs. Serve with kale, rice and very hot chili on the side. NOTES : You may serve the tutu with baked pork loin instead of the kielbasa or in addition to it In Sao Paulo this dish is called virado and is served topped with fried eggs in place of the hard boiled eggs. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #850 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct 16, 1997
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