Tutu de feijão

Cut the bacon into small cubes (about 1 cm). In a heavy-bottomed pot, heat the oil over medium heat and fry the bacon for 5-7 minutes until golden and crisp with the fat rendered out, then remove the bacon with a slotted spoon, leaving the fat in the pot.

Finely chop the onion and garlic. In the bacon fat, sauté the onion for 3-4 minutes until translucent, add the garlic and cook for another 1 minute until fragrant.

Add the cooked beans and stock (or water), and bring to a boil. Mash about half of the beans right in the pot with a potato masher or fork, leaving the other half whole for texture.

Reduce the heat to low. Sprinkle in the manioc flour in a thin stream, stirring constantly with a wooden spoon to prevent lumps, and cook for 5-7 minutes until it reaches the consistency of a thick purée or porridge.

Return the fried bacon to the pot, season with salt and black pepper to taste. Cook for another 2-3 minutes over low heat, stirring constantly so the tutu doesn't stick to the bottom.

Finally, stir in the chopped herbs, mix well, and remove from the heat immediately — the tutu should remain moist and creamy, not dry.

Serve hot, before it sets, mounded on a plate or in a deep bowl.