Brazilian Black Bean and Dried Beef Escondidinho with Cassava Mash and Minas Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish.

2. 2

   Place the cassava in a large pot with enough water to cover it and add half of the salt. Cook over medium heat for 25 to 30 minutes, until very tender.

3. 3

   Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and red bell pepper, and cook 3 minutes more.

4. 4

   Add the shredded dried beef to the skillet and sauté for 4 minutes. Stir in the black beans, beef stock or water, cumin, black pepper, and the remaining salt. Cook for 8 to 10 minutes, lightly mashing some of the beans so the filling becomes creamier.

5. 5

   Turn off the heat for the filling and mix in the cilantro and half of the scallions. Set aside.

6. 6

   Drain the cooked cassava and remove any tough inner fibers if present. Mash it while hot with the butter and hot milk until smooth. Mix 120 g (4 oz) of the Minas cheese into the mash until melted.

7. 7

   Spread the black bean and dried beef mixture in the baking dish. Cover with the cassava mash and smooth the top with a spoon.

8. 8

   Sprinkle the remaining Minas cheese and the rest of the scallions over the top.

9. 9

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the cheese is melted and the top is golden in spots. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the layers set better.