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

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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.

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Questions

How do I know when Tacu Tacu Rice and Bean Cake is done?

Go by the cues in the method rather than the clock. Step 5: cook until the bottom is golden and crispy.

What can I use instead of aji amarillo in Tacu Tacu Rice and Bean Cake?

The entry for Tacu Tacu Rice and Bean Cake calls for 2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I make Tacu Tacu Rice and Bean Cake less spicy?

Yes. The heat in Tacu Tacu Rice and Bean Cake comes from 2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp). For a milder plate, start with half the aji amarillo and add more to taste at the end; nothing else in the method changes.

How many calories are in Tacu Tacu Rice and Bean Cake?

One serving (the recipe makes 4) is about 410 calories, with 10 g protein, 50 g carbohydrate and 15 g fat, plus 3 g fiber and 400 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Tacu Tacu Rice and Bean Cake ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Tacu Tacu Rice and Bean Cake within two hours and eat it 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. The grain firms up as it chills; add a spoonful of water before reheating.

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