Peruvian Leftover Rice & Beans
Peruvian Leftover Rice & Beans. Derived from the Quechua word takuy, which means ‘to combine one thing with another’, slaves working on coastal sugar and cotton plantations during Peru’s colonial period created tacu tacu, seasoning and frying leftover rice and beans or lentils from the day before.
- 2 tbsp vegetable oil
- 2 white onions, roughly chopped
- 2 garlic cloves, roughly chopped
- 350g (12 oz) cooked canary beans (or use cannellini beans)
- 5 tbsp olive oil
- 1 tbsp aji amarillo paste
- 250g (9 oz) cooked long-grain white rice
- 250ml (8 fl oz) vegetable stock
- Salt and ground black pepper
- Heat half the vegetable oil in a frying pan over medium heat. Add the onions and cook for 10 minutes until soft, stirring frequently, and not letting them turn golden. Tip into a blender to process to a purée; set aside. Repeat the process with the garlic and remaining oil.
- Put 280g (10 oz) of the canary beans into the blender and process until smooth.
- Heat 1 tbsp of the olive oil in a frying pan until hot. Add 1 tbsp of the onion purée, the aji amarillo paste and 1 tbsp of the garlic purée. Stir-fry for 2 minutes and then add the blended beans, the remaining whole cooked beans, and the rice. Mix well and add the stock. Season with salt and pepper and simmer over low heat for 6-8 minutes, or until the rice and beans are well mixed and incorporated unto one another. Remove from the heat and divide into 4 equal portions.
- Heat 1 tbsp of the olive oil in a frying pan until hot, then add one portion of the rice and beans. Sear it well on each side for 3 minutes or until a crust forms on the outside.
- Remove from the pan and keep warm while you fry the remaining portions in the remaining oil. Serve hot.
Recipe from The Latin American Cookbook by Virgilio Martínez (published by Phaidon).