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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!
Ingredients
For the filling:
For the arepas:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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