"Tutu" is a Brazilian dish—a bean paste sautéed and well-seasoned that is very versatile, flavorful, and perfect for any occasion.
- Level
Basic
- Cooking
30m
- Overral
45m
- Ready
Cooked Kidney Beans
cups 2Habanada Pepper
1Rangpur Lime
½Red Bell Pepper
½Yellow Bell Pepper
½Cachaça
1tbspStem Coriander
½ bunchWhite Onion
½Tomato Sauce
4tbspGinger
½ thumbRed Chili
1Extra Virgin Olive Oil
to tasteEgg
1Chopped Parsley
to garnishSalt
to tasteWater
1 cup
Equipment
Enameled Dutch Oven
Butcher Knife 10”
Wood Cutting Board
Cooked Kidney Beans
cups 2Habanada Pepper
1Rangpur Lime
½Red Bell Pepper
½Yellow Bell Pepper
½Cachaça
1tbspStem Coriander
½ bunchWhite Onion
½Tomato Sauce
4tbspGinger
½ thumbRed Chili
1Extra Virgin Olive Oil
to tasteEgg
1Chopped Parsley
to garnishSalt
to tasteWater
1 cup
Equipment
Enameled Dutch Oven
Butcher Knife 10”
Wood Cutting Board
Tutu
Henrique Gilberto
Small dice ½ white onion
Trim and remove the white parts from ½ red bell pepper. Small dice it
Finely mince ½bunch of coriander stems
Trim and remove the white parts from ½ yellow bell pepper. Small dice it
Mince ½thumb of ginger
Mince 1 habanada pepper
Deseed and mince ½ red chili
Cover the bottom of a small dutch oven with extra virgin olive oil. Add 3tbsp of the vegetable mix and cook over medium-low heat until the onion becomes translucent
Add 2 cups of cooked kidney beans
Add 1tbsp of cachaça. Mix to combine
Add a little bit of water to loosen the beans
Place the beans into a blender, add more water if needed
Blend until you obtain a lumpy paste
Return the bean paste to the dutch oven over medium-low heat
Season with salt to taste and add the juice of ½ rangpur lime. Mix to combine
Add 4tbsp of tomato sauce
Fill a medium pot with water and bring it to a boil
Soft boil 1 egg for 6m
Transfer to an ice bath
Peel the egg and halve it. Place it over the tomato sauce
Garnish with red chili slices and chopped parsley to taste. The tutu is ready
Enjoy!