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Tacu Tacu
A Peruvian dish made from leftover rice and beans. With as many variations of rice and beans, there are even more variations of this dish as they are combined. Canary beans are most commonly used. This is frequently served with salsa criolla.
Instructions
Instructions
1.
Stir together the beans and rice, with enough of the bean cooking liquid to make into a thick but not dry consistency.
6 minutes
2.
2.
Heat oil in a skillet over medium high heat. Add some of the bean mixture, pressing into a flat, round shape. Cook until brown on the bottom.
6 minutes
3.
3.
Flip tacu tacu and continue to cook until browned on the second side.
4.
Repeat process until all bean mixture is used.