South America Brazil
Dining In: Brazilian Beans Hit the Spot
It's easy to make tutu a Mineira in your timeshare kitchen
BY REGINA SCHRAMBLING
The national dish of Brazil, feijoada, involves many hours and many steps as well as black beans, several meats, rice and side dishes. But cook local in the state of Goiás (home to the Brazilian capital, Brasília, and several hot-springs resort towns) and you’ll get that pork-and-black-beans satisfaction much faster. The region’s signature dish, tutu à Mineira, is the ultimate refried beans with bacon. Black beans are thickened with flour made from cassava (aka manioc) and topped with sliced sausage and hard-cooked eggs. You can eat the dish with a grilled pork chop, but it’s always matched up with bitter greens, like collards or kale.

Tutu sounds like dance wear, but it just means mashed beans (canned are fine) with cassava. Though you can use regular flour, cassava is worth the hunt: It adds a hint of sweetness and makes the texture closer to that of polenta.

Tutu à Mineira        
Serves 4
        5 thick strips fatty bacon, diced 
        2 medium onions, diced
        4 cloves garlic, chopped
        Salt
        6 cups cooked black beans (4 15.5-oz cans)
        ½ cup cassava (tapioca) flour
        Hot sauce to taste
        1 cup precooked linguica or chorizo sausage, cut in ½-inch slices
        2 large eggs, hard cooked, shelled and cut in ½-inch slices  
        2 scallions (green onions), green part only, thinly sliced

PLACE bacon in a heavy pot over medium heat and cook, stirring, until fat is rendered and the bits start to crisp. ADD onion and garlic; sprinkle with about 1 tsp. salt. Cook, stirring, until soft but not browned, about 5 minutes. DRAIN beans, reserving liquid, and add to the pot. Continue cooking while mashing with a potato masher until beans are fairly smooth. LOWER heat, stir in reserved bean liquid and slowly add cassava flour. Cook, stirring, until beans thicken. Add more salt and hot sauce to taste. Meanwhile, heat chorizo slices in a small skillet over medium heat. Spread beans onto a platter, top with sausage and egg slices, then sprinkle with scallions. SERVE hot with cooked kale, collard greens or broccoli rabe.

STAY
RCI affiliated resorts in Goiás, Brazil, include:
RIO QUENTE SUITE & FLAT IV 6859
Guests can fish, scuba dive and relax in the area's 100-degree hot springs. Fazenda Agua Quente, Rio Quente

PRIVE THERMAS HOTEL A470
The resort has a mineral-water pool and a sauna with hot water that comes straight from the fountain. Rua do Balneário, Bairro Turista I, Caldas Novas

THERMAS DI ROMA HOTEL C069
Pools, a pool bar and a sauna are among the resort’s amenities. 805 Rua São Cristóvão, Caldas Novas

For additional resort listings, visit RCI.com or call 800-338-7777 (Weeks) or 877-968-7476 (Points). Club Members, please call your specific Club or RCI telephone number.


Non-RCI affiliated resorts:
POUSADA DO IPE
Av. Dr. João de Araújo Castro, Caldas Novas; 64-3454-7100; pousadadoipe.com.br; doubles from $215 per night

HOTEL MORADA DO SOL
201 Av. Orozimbo Correia Neto, Caldas Novas; 64-3453-1548; hotelmorada.com.br; doubles from $170 per night


NOTE: Information may have changed since publication. Please confirm key details before planning your trip.
Published: Summer 2012 
Photo: Regina Schrambling
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