From the page: Yesterday's beans have a future
Idea 6
Bean farofa
Farofa was born as a way to stretch food: the flour absorbs moisture and seasonings, turning a little into a complete meal. With cooked beans, it yields a crunchy side because the toasted flour creates golden layers that contrast with the soft grain.
What you need
- Drained leftover cooked beans (1 to 2 ladles)
- Cassava or corn flour (about 1 cup)
- Chopped onion and garlic
- Bacon, sausage, or lard (optional)
- Oil or olive oil, salt, and parsley
How to make it
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1
Drain the beans well, because farofa with too much broth turns to mush instead of releasing golden floury grains.
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2
Brown the onion and garlic in the oil (and the bacon, if using) until well golden — this is where the farofa's base flavor is born.
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3
Add the beans and sauté for about 2 minutes, just to let them pick up the seasoning without falling apart.
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4
Pour in the flour gradually, stirring constantly, until it absorbs the moisture and gets fluffy — each flour drinks liquid differently, so watch the texture.
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5
Finish with parsley, adjust the salt, and serve hot or at room temperature.
Finishing touches
A fried egg on top of the farofa turns everything into a complete lunch. It also fills sandwiches and pairs with breakfast alongside leftover rice.
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