Arepa de Dominó – Venezuelan Corncake filled with Black Beans

Name: Arepa de Dominó – Venezuelan Corncake filled with Black Beans
Prep time: 5M
Total time: 40M
Yield: 8 Servings
Cuisine: South America
Ingredients: 4 slices bacon, finely chopped; 2 cans Black Bean Soup; 1 tsp. ground cumin; 2 cups Masarepa – Pre-Cooked White Corn Meal; 1 tsp. salt; 2 tsp. Extra Virgin Olive Oil; ½ cup Queso Fresco

Jump to recipe

In Venezuela, arepas, or mini round corncakes, are a staple for breakfast, at dinner tables to accompany the main dish (much like rolls of bread), or eaten as an any-time snack. They can be eaten plain, served with sauce, or stuffed with a variety of fillings. Here, we stuff it with a traditional Venezuelan filling of black beans, known as caraotas negras. Simple and delicious, this national dish of Venezuela is a must try!

Total Time

40m

Prep Time:5m

Yields:8 Servings

Save

Ingredients

For the filling:

slices bacon, finely chopped

2 cans
(15 oz. each)

GOYA® Black Bean Soup

Buy at Shop.goya.com

Find in-store

1 tsp.

ground cumin

For the arepas:

2 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

Buy at Shop.goya.com

Find in-store

1 tsp.

salt

2 tsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

½ cup

crumbled GOYA® Queso Fresco

Find in-store

Directions

Kitchen View

For the filling

Step 1

Cook bacon in small saucepan over medium-high heat until the fat is render and the bacon is crisp, about 5 minutes. Drain off and discard all but 2 tbsp. fat. Add the black bean soup and cumin. Cook, stirring occasionally, until soup comes to a boil. Remove from heat; keep warm.

For the arepas

Step 2

In medium bowl, stir together masarepa and salt. Add 2½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hands, knead dough until smooth. Divide dough into 8 portions; roll portions into balls.

Step 3

Heat oil on large griddle, cast iron pan or non-stick skillet over medium-high heat. Add balls in batches, leaving at least 3” space between each one. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides and heated through, about 7 minutes. Repeat with remaining dough.

Step 4

Using knife, half arepas horizontally without detaching ends. Divide black bean filling and cheese among arepas.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Black Bean Soup

Buy at Shop.goya.com

Find in-store

Masarepa – Pre-Cooked White Corn Meal

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil

Find in-store

Queso Fresco

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Experience Your Favorite Plantains Like Never Before

Discover authentic plantain recipes enjoyed throughout Latin America and bring the flavors, traditions, and vibrant spirit of Latin cuisine to your table.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Arepa de Dominó – Venezuelan Corncake filled with Black Beans

Prep Time: 5m

Total time: 40m

Yields: 8 Servings

In Venezuela, arepas, or mini round corncakes, are a staple for breakfast, at dinner tables to accompany the main dish (much like rolls of bread), or eaten as an any-time snack. They can be eaten plain, served with sauce, or stuffed with a variety of fillings. Here, we stuff it with a traditional Venezuelan filling of black beans, known as caraotas negras. Simple and delicious, this national dish of Venezuela is a must try!