Lima Bean Tacu Tacu


Tacu tacu is a traditional dish that is hearty enough to satisfy not only a craving but a good appetite. Usually made with leftover canary beans, it is also commonly prepared with any other kind of legumes, such as lentils, garbanzos, black beans, or split peas.


  • ½ cup vegetable oil, divided
  • ½ cup scallions or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons ají amarillo paste (optional)
  • 3 cups leftover cooked dried lima beans
  • cup leftover cooked white rice
  • 8 ripe mini bananas
  • 4 eggs
  • Salt and pepper
  • 2 cups salsa criolla
  • 4 cilantro sprigs


  1. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the scallions or onion, garlic, and ají amarillo paste, and cook until everything is very soft.
  2. Add the lima beans, stirring frequently with a wooden spoon and pressing to mash them. Add the rice. Continue to cook until the mixture looks like a thick puree.
  3. Heat 1 tablespoon oil in a small frying pan over medium heat. When hot, add about ½ or ¾ cup of the lima bean and rice mixture, giving it the shape of a hamburger, and fry until a golden crust is formed. Using a plate, turn it upside down and return to the pan to fry it on the other side.
  4. Heat more oil in another frying pan. Peel the mini bananas and fry until golden. Then fry the eggs, one by one, seasoning with salt and pepper.
  5. Serve the tacu tacu with a fried egg on top, and place two fried bananas on the side.
  6. Garnish with salsa criolla and a few cilantro sprigs, and serve immediately.