From the page: Yesterday's beans have a future
Idea 2
Virado Paulista
The virado was born on the journeys of the bandeirantes, who needed to use up every bit of food on the road: they mixed day-old beans with rice and flour, "flipping" everything in the pot. The technique works because already-cold beans release less water, and the flour absorbs the remaining moisture, leaving the dish hearty and fluffy.
What you need
- 2 cups of cooked beans (preferably day-old, drained)
- 1 cup of cooked rice (leftover is even better)
- 1 chopped onion
- 3 cloves of garlic
- 2 tablespoons of cassava or corn flour
- Bacon, sausage, or pork ribs (optional, but traditional)
- Salt and pepper to taste
- Sautéed collard greens and a fried egg to accompany
How to make it
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1
In a wide pot, fry the bacon or sausage until it releases its fat; it will be the flavor base of the whole dish, so no need for much extra oil.
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2
Brown the onion and garlic in that aromatic fat until well golden — that dark point is what gives the virado its characteristic flavor.
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3
Add the drained beans and let it reduce over medium heat, stirring until it becomes almost a thick paste; the goal is to evaporate the excess broth.
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4
Add the rice and mix well, "flipping" everything to incorporate the flavors.
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5
Add the flour gradually, stirring constantly, until it pulls away from the bottom of the pot — it absorbs the moisture and gives consistency.
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6
Adjust the salt and serve with sautéed collard greens and a fried egg on top.
Finishing touches
If you don't eat meat, a spoonful of smoked olive oil or culinary liquid smoke replaces the bacon nicely. Leftover virado makes a great filling for savory pastries or tapioca the next day.
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