Tacu Tacu (Peruvian Rice and Bean Cake)

seriouseats.com

Mark Oberemk

subheading: For the Beans:

1 pound (454g) mayocoba beans (also known as canary and peruano)

Kosher salt

1 tablespoon (15ml) vegetable or other neutral oil

1 rasher thick-cut bacon, sliced into ¼-inch pieces (optional)

1 small red onion (about 6 ounces; 170g), finely diced

1 tablespoon (15ml) achiote paste

1 tablespoon (15ml) aji amarillo paste

½ teaspoon dried oregano

subheading: For the Rice:

1 tablespoon (15ml) vegetable or other neutral oil

2 medium cloves garlic, finely minced

1 cup long-grain rice (6 ½ ounces; 185g), well rinsed and drained

1 ¼ cups (296ml) water

Kosher salt

subheading: For the Zarza:

1 small red onion (about 6 ounces; 170g), thinly sliced

1 ají amarillo pepper, stemmed, seeded, and julienned (optional)

¼ cup roughly chopped cilantro leaves and tender stems

Juice of 1 lime

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

Pinch ground cumin

subheading: For One Tacu Tacu Cake:

1 cup cooked beans with their creamy liquid

1 to 1 ½ cups cooked rice

2 tablespoons (30ml) vegetable or other neutral oil

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