Did you have any leftover beans and rice from the day before? I teach you how to give a new life to the menu of the previous day. Crispy on the outside, smooth and creamy on the inside, the tacu tacu proves that reheated is always tastier.
- 300g cooked rice (2 cups)
- 300g cooked beans (I used 2 cups of canary beans)
- 1 small onion, minced
- 2 tablespoons minced garlic
- 2 tablespoons of yellow chili paste
- Olive oil c / n
- Salt and pepper to taste
- Optional: fried egg and creole sauce
In a skillet over medium heat make a dressing with olive oil, minced red onion, ground garlic and yellow chili paste. Once the onion is soft, add the rice and beans from the previous day. When it starts to stick to the pan, we add 1/2 cup of water and mix to make the mixture creamier. In this step we rectify the seasoning with salt and pepper to taste. We remove to a clean plate and in a new pan over high heat, heat 2 tablespoons of olive oil. We add half of our mixture if we want 2 servings or the whole mixture if we want a large tacu tacu, ideal for sharing.
We shake the pan so that the mixture is positioned in the corner and once golden, we help ourselves with a plate approximately the size of our pan to turn it over. We will let it cook for about 5 more minutes or until both sides are evenly browned.
Ready to serve. For me, basic with a fried egg and Creole sauce, but it goes very well with a tenderloin in juice.