Easy Peruvian Beans and Rice (Tacu Tacu)

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If you've got leftover beans and rice, then you'll love this easy Peruvian Beans and Rice dish called Tacu Tacu.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Peruvian

Servings: portions

Calories: 184kcal

200 g leftover cooked rice
250 g cooked borlotti beans with around 2 tablespoon of the bean juice
75 g chorizo finely chopped
1 garlic clove minced
½ tablespoon chilli paste aji amarillo (authentic) or chipotle paste, gochujang, or harissa for a different flavour/vibe.

½ red onion finely sliced and pickled in 1 tablespoon rice wine vinegar for 10 minutes
10 g cilantro
2 fried eggs

In a large bowl, combine 200g leftover rice, 250g cooked beans and their juice, 75g finely chopped chorizo, 1 minced garlic, ½ tablespoon chilli paste, a big pinch of flaky salt and grinding of black pepper.
Using your hands, mash up the beans and rice until around 50% of the beans are mashed and the whole mixture is combined.
Place a small frying pan/skillet on medium heat. Drizzle with 1 tablespoon of vegetable oil. Once hot, add in half the rice and beans mixture and flatten into a pancake shape using the back of a spoon. Fry for 2-3 minutes, then toss the rice and beans to crisp up everything. Fry for a total of 10 minutes.
In an ideal world, your tacu tacu will stay in a pancake form, but there's a high possibility that the rice and beans don't stick together and become more of a fried rice situation. But, let's stay positive. Once the tacu tacu is cooked, place a flipped plate on top of your frying pan, and carefully flip the pan so that the tacu tacu falls on the plate in pancake form. Top with a fried egg, pickled red onion, and fresh cilantro/coriander. Repeat for the other tacu tacu or use another small pan to make both of them simultaneously! Enjoy!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!