- ½ CUP BACON, CHOPPED
- 2 TABLESPOONS LARD OR CLARIFIED BUTTER
- ½ ONION, CHOPPED
- 3 GARLIC CLOVES, CHOPPED
- 2½ CUPS COOKED BEANS WITH THE LIQUID
- ¾ CUP FINE MANIOC FLOUR
- ½ BUNCH SCALLION, FINELY SLICED
- CRACKLINGS, AS SIDE DISH
- SALT AND PEPPER TO TASTE
Fry bacon in lard, until brown. Add onion and garlic, and stir-fry. Add the beans with the liquid and heat. With a tablespoon, mash the grains – you may use a blender if you want, but the goal is to keep it rough. Season with salt and pepper and add manioc flour little by little, mixing constantly. Cook for a while and sprinkle scallions. Serve with chunks of cracklings on top.
In detail: Similar to beans served in virado à paulista – in this recipe, however, grains are mashed.
Confira a receita imperdível de Brigadeirão.
Aproveitar frutas muito maduras, que seriam descartadas, é uma das qualidades dessa sobremesa querida e preparada em todo o país.