Combination of black beans and cassava flour (farofa)

⚫  This combination of beans and cassava, is nutritionally very complete and delicate flavor.

Preparation:               

• In a saucepan cook the beans, which we previously hydrated the night before, with an onion, two bay leaves and salt to taste.

• In a skillet, heat extra virgin olive oil to sauté a finely chopped onion and when it is softened, add some finely chopped garlic cloves; stir and let make some minutes. Then, add the manioc flour, stir and let make (over a low heat); meanwhile, dice two peeled tomatoes and add them; stir; cover with water and rectify the flavor with a little salt (to taste). Leave it to simmer. When the tomato is nearly cooked, add some peas and let simmer,

Ingredients (Serves 4): 

Note: 

• The quantities and ingredients are always to the taste of the one who prepares the dish. Well, just when preparing this recipe, the vegetables I had at that moment were tomatoes and peas, in addition to the usual onions and garlic bulbs. 

• This time I have not added a little sugar to reduce the acidity of the tomato because it is not necessary. The cassava flour, prepared like this, acquires a gelatinous texture.

200 g  black beans ;
150 g  peas  (frozen)
2 medium  tomatoes ;
2 large  onions ;
4 garlic  cloves ;
1 tea cup of  cassava flour ;
 bay leaves ;
 extra virgin olive oil ; 
sea salt (to taste)

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