Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2 cups uncooked navy beans or 4 cups of precooked canned navy beans
- 1 1/2 cups white rice
- 1/2 large red onion
- 1 large tomato
- 1 tsp parsley
- 1 tsp dried oregano
- 1 1/2 tbsp garlic paste
- 2 tsp aji amarillo chili pepper paste
- 4 eggs, optional
- 4 plantains, optional
- 1 cup olive oil
- Salt and pepper to taste
Steps
1
Soak the raw beans overnight, adding a tablespoon of salt. After soaking, change the water and boil until soft (cooking time will vary, but this takes 1-2 hours). Set beans aside to cool.
2
Finely chop the onion, tomato, and parsley.
3
Measure out the aji amarillo chili pepper and garlic paste.
4
Heat up the 2 tablespoons of olive oil in a skillet over medium heat, add the onion and garlic. Sautee the ingredients for 2 minutes.
5
Add oregano, tomato and aji amarillo chili pepper paste to sautée for another 3 minutes or until cooked.
6
Turn off the heat, add the cooked beans, crushing them lightly, and mix well.
7
Add the rice, mix well. Leave the mixture to sit for at least 15 minutes for the ingredients to soak into the rice well. This is key to achieve the right texture.
8
Set aside the mixture and for each individual serving, return about 2 cups of the mixture to a hot skillet with 1/2 a tablespoon of olive oil and lightly fry
9
Continue to press the mixture into itself until it forms into an oval in the pan. Allow to further fry in the pan once formed.
10
Transfer to a plate. Top with fried egg, fried plantain, or other meat option.
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