Chef Taico's Bean Hash (Virado de Feijão)

Ensure the beans are cooked to the ideal consistency: tender, but keeping the beans whole, without falling apart.

Season the beans to your liking.

In a skillet, melt the bacon fat over very low heat, adding a little vegetable oil if necessary.

Add the garlic and onion to the sauté and season with pepper. Continue cooking until the ingredients begin to brown.

Add the chopped collard greens to the sauté and mix well, making sure they are incorporated with the other seasonings.

Incorporate the cooked beans into the bacon and collard green sauté, stirring carefully to coat all ingredients.

Gradually add the cassava flour, stirring constantly so that the mixture remains moist and does not dry out.

Finish by sprinkling chopped parsley over the bean hash.

Serve the hash immediately.