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 Arepa de Dominó – Venezuelan Corncake filled with Black Beansslices bacon, finely chopped; 2 cans Black Bean Soup; 1 tsp. Arepa de Dominó – Venezuelan Corncake filled with Black Beansground cumin; 2 cups Masarepa – Pre-Cooked White Corn Meal; 1 tsp. Arepa de Dominó – Venezuelan Corncake filled with Black Beanssalt; 2 tsp. Extra Virgin Olive Oil; ½ cup Queso Fresco

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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!

Total Time

40m

Prep Time:5m

Yields:8 Servings

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Ingredients

For the filling:

slices bacon, finely chopped

2 cans
(15 oz. each)

GOYA® Black Bean Soup

1 tsp.

ground cumin

For the arepas:

2 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

1 tsp.

salt

2 tsp.

GOYA® Extra Virgin Olive Oil

½ cup

crumbled GOYA® Queso Fresco

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.