Brazilian Cassava Cups with Creamy Black Beans, Minas Cheese and Orange Vinaigrette

Instructions

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   1. Preheat the oven to 220°F / 105°C for 5 minutes to warm it, then set it to 400°F / 200°C. Lightly grease an 8-cup muffin tin with a little of the olive oil.

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   2. In a large bowl, mix the mashed cassava with the tapioca starch, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a smooth, moldable dough.

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   3. Divide the cassava mixture into 8 portions and press them into the muffin cups, shaping even cups with a base and sides. Bake at 400°F / 200°C for 20 to 22 minutes, until the edges are lightly golden.

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   4. While the cups bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add half of the white onion and sauté for 3 minutes. Stir in the garlic, ground cumin, and smoked paprika, and cook for 30 seconds more.

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   5. Add the cooked black beans and vegetable broth. Lightly mash some of the beans with a spoon to create a creamy texture, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and cook over medium-low heat for 6 to 8 minutes until thickened.

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   6. In another bowl, make the vinaigrette by mixing the red onion, the remaining white onion, cilantro, orange juice, orange zest, apple cider vinegar, the remaining tablespoon of olive oil, the fresh red chili if using, and the remaining salt. Let it rest for 10 minutes so the onion softens.

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   7. Remove the cassava cups from the oven and let them rest for 5 minutes. If any bases puffed up, gently press them down with a spoon to make room for the filling.

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   8. Fill each cup with the creamy black beans and top with the crumbled Minas cheese. Return the tin to the oven at 400°F / 200°C for 5 minutes, just to warm the cheese without fully melting it.

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   9. Remove the cups from the oven, place them on plates, and finish with the orange vinaigrette spooned over and around them. Sprinkle with scallion and serve right away.