Tacu Tacu Rice and Bean Cake

Name: Tacu Tacu Rice and Bean Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups cooked white rice (day-old preferred); 1.5 cups cooked or canned canary beans (or pinto beans), drained; 4 tbsp vegetable oil; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp); 1/2 tsp ground cumin; 1 tsp salt; 1/4 tsp black pepper

A beloved Peruvian leftover dish of mashed rice and beans pan-fried into a golden, crispy-edged cake - hearty, economical, and deeply satisfying alongside a fried egg or steak.

35 minEasyServes 4410 cal/serving

PeruvianSideStovetopVegetarianVeganHalal-friendlyDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 cups cooked white rice (day-old preferred)
1.5 cups cooked or canned canary beans (or pinto beans), drained
4 tbsp vegetable oil
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp)
1/2 tsp ground cumin
1 tsp salt
1/4 tsp black pepper

Instructions

1

Heat half the 4 tbsp vegetable oil in a large non-stick skillet over medium heat. Add 1 small finely diced yellow onion and cook until softened, about 4 minutes. Add 2 minced garlic cloves and 2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp) and cook 1 minute more.
2

Add 1.5 cups cooked or canned canary beans (or pinto beans), drained and mash roughly, leaving some texture. Stir in 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper.
3

Add 2 cups cooked white rice (day-old preferred) to the bean mixture and stir well to combine. The mixture should be thick and hold together. Remove from heat.
4

Heat the remaining oil in the skillet over medium-high heat. Return the rice and bean mixture to the pan, spreading into an even oval about 1-inch thick.
5

Cook undisturbed until the bottom is golden and crispy, about 5 minutes. Carefully flip in sections and cook the other side 4-5 minutes until crisp.
6

Slide onto a plate and serve immediately as a side.

Questions

Can I make Tacu Tacu Rice and Bean Cake ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tacu Tacu Rice and Bean Cake?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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