Serves: 8
Total Calories: 148

4 strips bacon
1 onion, medium, finely chopped
4 cloves garlic, minced
1/4 cup parsley, chopped fresh Italian (flat-leaf)
1 bay leaf
4 cups black beans, cooked (if using canned beans, you'll need two 15-ounc cans)
1/2 to 1 cup reserved bean cooking liquid or chicken broth, homemade or canned low-sodium
1/4 teaspoon hot sauce, Portuguese (see recipe under "Sauces") or your favorite hot sauce
3 to 4 tablespoons flour, manioc
salt and freshly ground black pepper, to taste
2 eggs, hard-cooked, coarsely chopped

1. Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.

2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes. If it’s too thick, add a little more bean cooking liquid if it’s too thin, add the remaining manioc flour.

3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.

Serves 8

Nutritional Facts:

Serves: 8
Total Calories: 148
Calories from Fat: 34

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Peas and Rice
Balinese Yellow Rice / Nasi Kuning
Brazilian Black Beans With Bacon / Tutu Mineira
Crazy Rice / Arroz Loco
Grilled Grits
Grilled Polenta
Grilled Rice Cakes
Grilled Yorkshire Pudding
Indian "Baked Beans" / Dal Bukhara
Indian-Style Basmati Rice
Japanese Steamed Rice
Jasmine Rice
Persian Rice With Cranberries
Persian Rice With a Golden Crust / Chelow
Persian-Style Steamed Rice
Quick And Smoky Baked Beans
Quick-Cook Basmati Rice
Rainbow Manioc / Farofa