Black Bean Tutu Serving Size - 8 Prepared By - Mary & Randy Recipe Rating
			1 Lb black beans 3 garlic cloves, crushed, skin on 4 tablespoons salt I bay leaf 3 tablespoons vegetable oil 1/2 cup crushed garlic 1/2 cup finely chopped onion 1 1/2 cups manioc flour Pepper to taste TUTU SAUCE: 1 tablespoon vegetable oil 1 1/2 cups red onion, julienned 2 tablespoons tomato paste 1/4 cup water 2 tablespoon apple cider vinegar Tabasco to taste Salt to taste ASSEMBLY: 4 hard-boiled eggs, cut in 8 pieces Sprigs of parsley for garnish
			BEAN TUTU - Pick over the beans, removing stones and any damaged beans. Wash the beans two or three times. Cover the beans with cold water in a pot and boil for 10 minutes. Drain the beans, discarding the water Cover the beans again with water and add the crushed gartic, 2 tablespoons sait, and bay leaf. Simmer, uncovered, for 45 minutes to 1 hour or until beans are soft. During the cooking period, check the level of water. Add more water to the pot as necessary. Occasionally stir the beans gently to check the amount of water. During the cooking process, the beans should always be covered with water. Drain the cooked beans and reserve the liquid. Return the beans to the pot and, using a potato masher, firmly press the beans to make a soft purde. Use the liquid as you go along to help the process. [Do not use a blender or food processon) 3 ln a mortar, mix 1/2 cup crushed garlic with 2 tablespoons salt. ln a small. skillet, heat the oil and saute the garlic-salt mixture for 2 minutes; add the chopped onion, stirring rapidly. Add the garlic-onion mixture to the pot with the crushed beans, mixing well. Lower the heat and pour in the manioc flour through your fingers white stirring vigorousty. Add more liquid to the pan to adjust the consistency of the puree. With a spoon, whisk the tutu rapidty. The tutu should have the consistency of a thick but airy puree. Season with salt and pepper TUTU SAUCE - Heat the oil in a small saucepan. Saute the onion until wilted. Add the tomato paste, stirring well and cooking for 2 minutes. Add the water, and then stir in the vinegar. Season with Tabasco and salt. Let it simmer gently on low heat for 3 minutes. Remove from heat and reserve. ASSEMBLY - Lay half of the tutu in a serving bowl, spreading evenly with a spatula. Spread half of the onion sauce around it and arrange half of the quartered boiled eggs. Lay the rest of the tutu, making a mound in the center of the bowl. Arrange the rest of the onion sauce and garnish with the remaining quartered boiled eggs and parstey sprigs.