• 450 gdried beans of any variety except broad beans, soaked overnight
• 4 tbspolive oil
• 2 tbspyellow chili, garlic and onion condiment
• 1 tbspyellow chili paste
• 400 gPeruvian-style white rice
• 15 clchicken stock
• 1 pinchground cumin
• 800 gbeef tenderloin cut into four pieces
• 65 gall-purpose flour
• 2 piecesbeaten eggs
• 200 gbreadcrumbs
• 25 clvegetable oil
• to tastesalt and pepper
• 4 piecesfried eggs
• 8 piecessmall bananas cut in half lengthwise
• 1 piecered onion finely sliced
• 0,5 piecered chili finely sliced
• 2 sprigsChinese cilantro or cilantro
• 25 clcreole sauce

Préparation

1. 1Drain the beans, cover them with cold water, and cook for at least 35 minutes. Keep one-sixth of the beans whole and blend the rest into a purée.
2. 2Sauté the seasoning and chili paste in 3 tablespoons of olive oil for 1 minute.
3. 3Add the whole beans, the bean purée, and the rice, then cook for 2 to 3 minutes, gradually pouring in the broth.
4. 4Add the cumin, season with salt and pepper, and cook for another 3 minutes until the mixture thickens.
5. 5Divide the mixture into four portions and shape them into 15 × 20 cm rectangles.
6. 6Brown the tacu tacus for 4 minutes on each side in the remaining olive oil, then keep warm.
7. 7Flatten the pieces of beef, season with salt and pepper, then coat them successively in the flour, beaten egg, and breadcrumbs.
8. 8Cook the breaded beef for 4 minutes on each side in the vegetable oil, then drain on paper towels.
9. 9Serve the tacu tacus with the beef, fried eggs, fried bananas, onion, chili pepper, cilantro, and Creole sauce.