Peruvian · serves 4 · about 30 minutes
Peru's golden second act: yesterday's rice and beans griddled together into a crisp-edged cake. Born in criollo kitchens that wasted nothing, now ordered on purpose everywhere.
Ingredients
- 3 cups Iberia Parboiled Rice 5 lbs
- 2 cups Iberia Small White Beans W/S 15 oz
- 1/2 red onion, minced
- 2 cloves garlic, minced
- 1 tbsp ají amarillo paste (or a pinch of cayenne)
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- to taste salt, lime
Method
- Soften the onion and garlic in half the oil with the ají paste.
- Mash the beans roughly into the pan, then fold in the rice until the mixture holds together.
- Form into thick oval cakes.
- Fry in the remaining oil 4-5 minutes per side, pressing gently, until deeply golden and crusted.
- Slide onto plates and finish with lime. Top with a fried egg — tacu tacu 'a lo pobre' — or sliced steak when it's a celebration.