Soak the beans overnight, then drain them. Cook in a pot with bacon, chopped red onion, garlic, and enough water until tender (about 1 to 1.5 hours). Blend half of the beans after cooking for a creamy texture.

In a skillet, sauté chopped garlic and a pinch of salt in oil. Add long-grain rice and water, letting it simmer until fluffy and the water is absorbed.

Sauté chopped red onion until translucent, then add garlic and ají amarillo paste. Cook until fragrant.

In a large bowl, mix the cooked beans, pureed bean mixture, sofrito, and fluffy rice. Adjust salt to taste.

Shape the mixture into oval patties. Preheat a non-stick pan and cook the patties, flipping them for a crispy golden crust on both sides (about 4-5 minutes each side).

In a bowl, marinate sliced red onion and ají amarillo with lime juice, olive oil, salt, and pepper. Let sit for at least 2 hours.

Plate crispy Tacu Tacu and top with pan-fried bananas and a fried egg. Drizzle with salsa criolla.