Virado a Paulista Plate with Bean Tutu, Pork Chop and Fried Banana

What you need

• 250 g (1 1/4 cups) dried pinto beans, carioca beans if you can find them
• 100 g (3 1/2 oz) bacon, diced
• 100 g (3 1/2 oz) smoked pork sausage, calabresa or similar, sliced
• 1 onion, finely chopped
• 6 cloves garlic, crushed
• 70 g (1/2 cup) cassava flour, toasted farinha de mandioca
• 3 scallions, thinly sliced
• 4 bone-in pork chops, about 200 g each, 1.5 cm (1/2 in) thick
• 2 tbsp fresh parsley, chopped
• 200 g (1 cup) long-grain white rice
• 300 g (10 oz) collard greens, stems removed
• 2 bananas, firm but ripe
• 4 eggs
• 60 g (2 oz) fried pork rinds, torresmo, ready-made
• 100 ml (7 tbsp) neutral oil, divided
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the beans, cover with plenty of cold water and soak 6 h or overnight. Drain.

2. 2

   Put the beans in a large pot with 1.5 l (6 cups) fresh water. Bring to a boil, then simmer partly covered 60-75 min, until the beans crush easily between two fingers. In a pressure cooker, allow 25 min once it reaches pressure. Add 1 tsp salt for the last 15 min.

3. 3

   Cook the rice: bring 400 ml water with a pinch of salt to a boil, stir in the rice, cover and cook over low heat 15 min. Leave it covered, off the heat, for 5 min, then fluff.

4. 4

   Drain the beans, keeping a mug of the cooking liquid. Purée half of the beans with a splash of the liquid until smooth.

5. 5

   Heat 1 tbsp oil in a large pot over medium heat and cook the bacon 6-8 min, until browned and crisp. Add the sausage and onion and cook 5 min, until the onion is soft and the sausage is hot through, 71 °C (160 °F) inside. Stir in a third of the garlic and cook 1 min.

6. 6

   Add the bean purée and the whole beans. Sprinkle in the cassava flour a handful at a time, stirring over low heat, and cook 5-8 min until the tutu is thick and creamy. Loosen with the reserved liquid if it gets stiff, then season with salt and pepper.

7. 7

   Spoon the tutu onto a platter and scatter the scallions on top. Keep it warm.

8. 8

   Rub the chops with another third of the garlic, the parsley, salt and pepper. Leave them 10 min.

9. 9

   Heat 1 tbsp oil in a large skillet over medium-high heat. Fry the chops 4-5 min per side, until browned and 63 °C (145 °F) in the center. Rest them on a plate for 3 min.

10. 10

    Slice the collards into thin ribbons. Heat 1 tbsp oil in a pan, sizzle the last third of the garlic for 30 seconds, then add the collards and a pinch of salt. Toss over high heat 2-3 min, until bright green and just wilted.

11. 11

    Peel the bananas and halve them lengthwise. Fry them in 2 tbsp oil over medium heat 2-3 min per side, until golden and soft.

12. 12

    Fry the eggs in the remaining oil over medium-high heat 2-3 min, until the whites are set and the edges are crisp.

13. 13

    Plate each serving with a pork chop, a mound of tutu, rice, collards, banana half, a fried egg and a few pieces of torresmo.

Imported from guiadacozinha.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.