Serves 8

2 cups canary beans, left to soak overnight
1 pound bacon, diced
2 tablespoons vegetable oil, plus more for frying
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup ají amarillo paste
1 cup cooked rice
Salt and pepper

Drain and cook beans in unsalted water together with bacon until soft, about 90 minutes. Set aside and let cool. Mash beans with a spoon or fork, just enough to obtain a rough purée.

In a large saute pan, heat the oil and cook the garlic and onions until golden. Add the ají amarillo and cook for an additional 2 minutes. Add the beans and rice, mix well. Season with salt and pepper to taste.

To make the tacu-tacu, fry each serving of the beans & rice mixture slightly and shape into a compact tortilla. Serve warm with fried eggs.