For the bean tutu
2 cups cooked and seasoned carioca beans (337g)
2 tablespoons of Soya Oil (30 ml)
½ cup diced bacon (75g)
½ cup sliced Calabrian sausage (250g)
2 cloves of garlic, chopped
1 chopped onion
1 bay leaf
Salt to taste
King pepper to taste
1/3 cup toasted cassava flour (56g)
For the braised cabbage
2 tablespoons of Soya Oil (30ml)
½ chopped onion
1 clove of garlic, minced
½ bunch of sliced butter cabbage
Salt to taste
Ground pepper to taste
For the pork steak
4 slices of pork steak
1 teaspoon spicy paprika (3.2 g)
Kingdom pepper to taste
Salt to taste
Juice of a lemon
2 tablespoons of Soya Oil (30ml)
To accompany
2 cups cooked rice (400g)
3 battered bananas
4 fried eggs
For the bean tutu
Drain the beans preserving the broth. Blend in a blender and add the broth until it's a liquid consistency.
In a saucepan, add the beans.
In a pan, heat the oil and brown the bacon and Calabrian sausage. Add and sauté the garlic and onion. Add the beaten bean stock, adjust salt and pepper. Gradually add the flour and cook over low heat, stirring constantly, until you get a creamy consistency.
For the braised cabbage
In a pan, heat the oil and sauté the onion and garlic. Add the cabbage and sauté briefly for about 2 minutes, then add salt and pepper. Turn off the heat and set aside.
For the steak
Season the steak slices with hot paprika, black pepper, salt and lemon. Mix well and leave to marinate in the fridge for at least 30 minutes.
In a frying pan, fry the steak.
In a frying pan, heat the oil and brown both sides of the steaks.
To finish
Mount the bean tutu, rice, buttered cabbage, steak and fried plantain on the plate.
Tips: If the tutu becomes too dry, lengthen it with more bean broth and reheat it at the time of serving.
