Tacu Tacu Rice and Bean Cake
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.
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 cloves 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
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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 cloves minced garlic cloves and 2 tsp aji amarillo paste (or 1/2 tsp hot sauce per tbsp) and cook 1 minute more.
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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.
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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.
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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.
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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.
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6
Slide onto a plate and serve immediately as a side.