Tutu de Feijão

Slice the smoked sausage into rounds approximately ¼ inch thick.

Heat the olive oil in a large skillet over medium-high heat until shimmering, approximately 1 minute.

Add the sausage slices to the skillet and cook until browned on both sides, stirring occasionally.

Pour the cooked pinto beans into the skillet with the sausage, breaking them up slightly with the back of a wooden spoon as they warm through.

Gradually stir in the seasoned manioc flour, mixing well to combine all ingredients into a thick, paste-like consistency.

Continue cooking and stirring until the tutu is heated through and the manioc flour is fully incorporated, about 2 minutes longer.

Transfer the tutu de feijão to a serving platter and serve hot.