Tacu Tacu (Peruvian Rice and Bean Cake)

Instructions

1

Transfer beans and their soaking liquid to a large pot, then top up with enough water to cover by about 2 inches. Bring to a boil, then reduce heat and cook at a simmer, stirring occasionally, until beans are very soft and creamy and enough have broken down that the cooking liquid has thickened to a creamy glaze, about 3 hours; add additional water, if needed at any point, to prevent the beans from becoming overly dry. Season with salt, if needed.
2

In a small skillet, heat oil over medium heat. Add bacon (if using), and cook, stirring, until fat begins to render, about 2 minutes. Add onion and cook, stirring, until onion has softened, about 5 minutes. Stir in achiote paste, ají amarillo paste, and dried oregano, and cook for 2 minutes. Stir onion mixture into beans. Set aside.
3

Flip tacu tacu (either by inverting a plate over the skillet, flipping the tacu tacu onto the plate, and the sliding it back into the skillet, or by launching it into the air and catching it back in the skillet, if you&
4

The beans and rice can be made ahead and refrigerated separately for up to 5 days (that it, after all, what normally happens with the leftovers used to make tacu tacu).