Small dice <quantity>½</quantity> white onion

Trim and remove the white parts from <quantity>½</quantity> red bell pepper. Small dice it

Finely mince <quantity>½<unit>bunch</unit></quantity> of coriander stems

Trim and remove the white parts from <quantity>½</quantity> yellow bell pepper. Small dice it

Mince <quantity>½<unit>thumb</unit></quantity> of ginger

Mince <quantity>1</quantity> habanada pepper

Deseed and mince <quantity>½</quantity> red chili

Cover the bottom of a small dutch oven with extra virgin olive oil. Add <quantity>3<unit>tbsp</unit></quantity> of the vegetable mix and cook over medium-low heat until the onion becomes translucent

Add <quantity>2<unit>cups</unit></quantity> of cooked kidney beans

Add <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>½</quantity> rangpur lime. Mix to combine

Add <quantity>4<unit>tbsp</unit></quantity> of tomato sauce

Fill a medium pot with water and bring it to a boil

Soft boil <quantity>1</quantity> 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!