Recipes and Cooking Tacu Tacu (Peruvian Beans and Rice) Be the first to rate & review! In Peru this pancake of leftover rice and canary beans is often served in individual portions topped with meat or eggs. Yonan prefers pan-frying one large cake that he cuts into wedges. By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 15 mins Total Time: 30 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 small red onion (half thinly sliced, half chopped) 2 tablespoon chopped fresh cilantro 2 tablespoon fresh lime juice ¼ teaspoon kosher salt 1 ¼ teaspoon aji amarillo paste or 3 teaspoons hot pepper sauce (such as Tabasco) 3 tablespoon grape-seed oil 2 garlic cloves, chopped ½ teaspoon kosher salt, plus more to taste 2 cup cooked or canned canary beans, drained and rinsed 1 cup cold cooked white rice 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh oregano 1 lime, cut into wedges Directions For salsa criolla: Combine sliced onion with cold water to cover. Let sit 10 minutes; drain. Toss sliced onion with cilantro, lime juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon aji amarillo paste. Pour 1 tablespoon grape-seed or vegetable oil into a 10-inch nonstick skillet over medium-high. Stir in chopped onion and garlic; sauté until lightly browned, 5 to 6 minutes. Stir in 1/2 teaspoon kosher salt and 1 teaspoon aji amarillo paste; scrape into bowl of food processor. Wipe out skillet. Add 1 cup beans to food processor; puree briefly until mostly smooth but still chunky. Scrape into a large bowl. Stir in 1 cup beans, the rice, parsley, and oregano. Season to taste. Set same skillet over medium and pour in 1 tablespoon grape-seed oil. Once oil is shimmering, add bean mixture and use a spatula to lightly pack it down. Cook until deeply browned on bottom, 7 minutes. Remove from heat, invert a plate on top of skillet and carefully flip to turn bean mixture onto plate, browned side up. Set skillet back over medium, pour in 1 tablespoon grape-seed oil, and slide bean mixture back into skillet. Cook until browned, 7 minutes more. Remove from heat, invert plate on top of skillet, and flip. Top with salsa criolla; serve hot with lime wedges. Serves 2. Tips Aji amarillo is a Peruvian yellow chile. Top this rice-and-bean cake with salsa criolla, a Peruvian onion relish. Rate it Print Nutrition Facts (per serving) 587 Calories 23g Fat 80g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 587 % Daily Value * Total Fat 23g 29% Saturated Fat 3g 15% Sodium 826mg 36% Total Carbohydrate 80g 29% Total Sugars 6g Protein 20g Vitamin C 28.6mg 143% Calcium 189mg 15% Iron 6.8mg 38% Potassium 846mg 18% Folate, total 233.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.