Tutu à mineira (bean purée with collards and egg)

Method

1. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
2. Cut the bacon into 1 cm cubes. In a pot over medium heat with 1 tablespoon of oil, fry it for 8 to 10 minutes, stirring, until crisp like torresmo (pork crackling). Lift it out with a slotted spoon onto kitchen paper, leaving the fat in the pot.
3. Chop the remaining onion and 2 garlic cloves. In the bacon fat, cook the onion for 3 minutes and the garlic for 1 minute. Add the black beans with their tin liquid and 300 ml of water and bring to the boil. Blend half with a stick blender in the pot, into a coarse purée with some whole beans.
4. Over low heat, sprinkle in the cassava flour little by little, whisking constantly, and cook for 3 to 5 minutes until the tutu is creamy, like soft polenta. Season with salt and black pepper; if it gets too thick, add a little hot water.
5. Make couve à mineira: strip the thick stalks from 8 collard green leaves, roll them up like a cigar and cut into 2 mm ribbons (or use 250 g of pre-shredded couve galega). In a large frying pan over high heat, heat 1 tablespoon of oil, fry 1 chopped garlic clove for 30 seconds, add the greens and a pinch of salt and toss for 1 to 2 minutes, just until wilted and bright green.
6. In a non-stick frying pan over medium heat with 1 tablespoon of oil, fry the eggs for 2 to 3 minutes until the whites are set and the yolks runny; season with a pinch of salt.
7. Serve the tutu on the plate topped with the crisp bacon and chopped chives, with the greens, a fried egg and the rice alongside.