- 2 cups canary beans, left to soak overnight
- 1 lb (˝ kg) pork fat or bacon, diced
- 1 cups of cooked rice
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- ˝ cup ají amarillo paste
- Salt and pepper
1. Drain and cook beans in unsalted water together with pork fat until soft (about 90 minutes). Set aside and let cool. Mash beans with a spoon or fork, just enough to obtain a rough purée.
2. In a large skillet, sauté in hot oil the garlic and onions until the latter acquire a golden colour. Add the ají amarillo and cook for an additional couple of minutes Add the beans and rice, stirring and turning over with a wooden spoon to mix well. Salt and pepper to taste.
3. To make the tacu-tacu, fry each serving of the beans & rice mixture slightly (in vegetable or olive oil, turning it constantly) and shape into a compact tortilla or tamale.
4. Serve with anything you like: fried eggs, fried banana, fried tenderloin beef, foie gras, etc.