This Brazilian Black Bean Puree recipe, Tutu de Feijão, is a delicious side dish or topping to make ahead and have on hand!
One of things that I am loving about learning to cook Brazilian food, is similarities that I see with other cuisines. This recipe for Tutu de Feijão, or Black Bean Puree, is similar to refried beans. The beans are blended with spices and cilantro into a reamy, rich, smokey, and delicious textured puree. It has a deep, rich flavor and can be incorporated into a variety of recipes to add rich flavor, bulk them up, or replace meat.
I put this on salads, on toast, layered in casseroles, mixed into soups, and use as a bean dip. They are also delicious stuffed into savory pastries or tortillas! They 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!
Many recipes for Tutu de Feijão call for Bacon. You can definitely add bacon for more delicious flavor. However, I did not add it to my version, just trying to keep it a bit lighter and with less ingredients. There is also a range of textures. Some recipes are creamier or soupier, some are thicker or more pureed like this one, and still others are somewhere between. You can adjust to your own preferences!
In Brazil, you will find two primary types of beans, though there are more. Black beans and Pinto beans. My husband's family is from Rio de Janeiro, so before moving to São Paulo, I had only ever known black beans recipes from Brazil. However, in São Paulo, the 'Paulistas' prefer Pinto beans. This recipe uses Black Beans, as I always have them on hand for recipes, such as Feijoada: Rice and Beans Brazilian Style with Meat.
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Ingredients and Swaps
- Dry black beans, soaked overnight – I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
- Water - The water is to cook the beans in. You can also use low sodium vegetable broth or stock, chicken broth or stock, or beef broth or stock.
- Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Chili Powder - Chili Powder brings a peppery note without the heat. You can also use red pepper flakes for heat or smoked paprika.
- Ground Cumin – Cumin gives that distinct smoky flavor that hard to replace. However, if you don’t have cumin, you could add in smoked paprika instead.
- Salt - I use kosher salt for savory cooking, but any course salt or table salt will be fine.
- Olive Oil - Extra Virgin Olive Oil is my go-to for pan cooking. However, you can substitute in vegetable oil, canola oil, coconut oil, or other neutral oil that you have.
- Cassava Flour - Cassava flour (is made by grating and drying the fibrous cassava root, also known as Yuca or manioc. It's a great gluten free substitute for wheat and other flours. I recommend Bob's Red Mill Cassava Flour. If you cannot find cassava flour you can substitute with tapioca flour, which is is the starch from the cassava root, but go light as it has a very high starch content. You can also use a very finely ground corn flour or finely ground breadcrumbs.
- Fresh cilantro leaves – In my personal opinion, there is no substitute for the vibrant flavor of fresh cilantro. However, if you do not have it or like it, you can use parsley for the color or simply leave it out.
Simple Equipment and Tools
To puree the beans, I used a food processor. For this large amount of beans, it's best to use a full size processor, but you can also use a mini food processor and puree the beans in batches.
You can also use an immersion blender to puree the beans right in the pot.
Oh, and mincing garlic is made super easy with a Garlic Press.
Black Bean Puree Recipe Tips
Soak the beans the night before to soften them, making it easier to cook them to a soft texture. Rinse the 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.
How to Make Black Bean Puree Recipe
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, black 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. If you are using a mini processor, do this in batches. You can also use an immersion blender right in the pot. For every 1 cup of beans, blend with ½-3/4 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. You should need more than ¼ cup of the cassava flour. Taste for seasoning and add salt and pepper as needed. Garnish with fresh cilantro. Serve and enjoy!
What to Serve with this Black Bean Puree
Well, Brazilian Rice {with Onions and Garlic} goes with just about any side or main dish. For the main, I love Brazilian Picanha Recipe {Best Steak!} or Crusted Parmesan Pork Tenderloin.
If you want a vegetable side dish, my Carrot and Bacon Recipe is a great savory-sweet recipe to balance out the beans.
And for dessert, how about Brigadeiros! Brazilian Chocolate Dessert Truffles!?
Black Bean Puree Recipe FAQs
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.
These black beans will last 5-6 days in the fridge in a sealed container
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.
Black Bean Puree ~ Tutu de Feijão
Equipment
- 1 Food Processor
Ingredients
- 16 oz Dry Black Beans see notes for canned black beans
- 3-4 cups water
- 3 cloves Garlic, roughly chopped
- 3 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoons Extra Virgin Olive Oil
- ¼ cup Cassava Flour
- ½ cup Fresh Cilantro 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.
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