Brazilian Black Bean, Sweet Plantain and Cheese Escondidinho with Toasted Cassava Crumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 23 x 33 cm / 9 x 13 inches.

2. 2

   Place the cassava in a large pot with enough water to cover it and add half of the salt. Bring to a boil, reduce to medium heat, and cook for 25 to 30 minutes until very tender. Drain, remove any tough central fiber, and keep warm.

3. 3

   While the cassava cooks, heat 1 tablespoon of butter with the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 6 to 8 minutes until softened.

4. 4

   Add the cumin, smoked paprika, the remaining salt, and half of the black pepper. Stir in the black beans and vegetable broth. Cook for 8 to 10 minutes, lightly mashing some of the beans so the filling thickens. Mix in half of the cilantro and remove from the heat.

5. 5

   In another skillet, melt 1 tablespoon of butter over medium heat. Brown the sweet plantain slices for 2 to 3 minutes per side until golden and tender. Set aside.

6. 6

   Mash the hot cassava with the warm milk and the remaining 1 tablespoon of butter until smooth and thick. Season with the remaining black pepper.

7. 7

   For the crumbs, heat the last tablespoon of butter in a small skillet over medium-low heat. Add the toasted cassava flour and cook for 2 to 3 minutes, stirring, until golden and crisp.

8. 8

   Assemble the escondidinho in the baking dish: spread the black bean mixture first, layer the sweet plantain slices on top, scatter the mozzarella cheese, and cover with the cassava mash.

9. 9

   Sprinkle the cassava crumbs over the top and bake for 18 to 20 minutes at 200 °C / 400 °F, until bubbling around the edges. If you want more color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Remove from the oven, let rest for 10 minutes, and finish with the scallions and the remaining cilantro before serving.