Foryoueats: Tacu Tacu (Peruvian Rice and Bean Cake)

Ingredients

• 1 pound (454g) mayocoba beans (also known as canary and peruano)
• Kosher salt
• 1 tablespoon (15ml) vegetable or other neutral oil
• 1 rasher thick-cut bacon, sliced into 1/4-inch pieces (optional)
• 1 small red onion (about 6 ounces; 170g), finely diced
• 1 tablespoon (15ml) achiote paste
• 1 tablespoon (15ml) ají amarillo paste
• 1/2 teaspoon dried oregano
• 2 medium cloves garlic, finely minced
• 1 cup long-grain rice (6 1/2 ounces; 185g), well rinsed and drained
• 1 1/4 cups (296ml) water
• 1 small red onion (about 6 ounces; 170g), thinly sliced
• 1 ají amarillo pepper, stemmed, seeded, and julienned (optional)
• 1/4 cup roughly chopped cilantro leaves and tender stems
• Juice of 1 lime
• Extra-virgin olive oil, for drizzling
• Salt
• freshly ground black pepper
• Pinch ground cumin
• 1 cup cooked beans with their creamy liquid
• 1 to 1 1/2 cups cooked rice
• 2 tablespoons (30ml) vegetable or other neutral oil