Venezuelan Corn Cake filled with black beans

Name: Venezuelan Corn Cake filled with black beans
Cook time: 40 min
Cuisine: Venezuelan recipes
Ingredients: 4 slices of bacon finely chopped; 2 can of Black Beans in Sauce; 1 tablespoon of Ground cumin; 0.5 134 of GOYA Latin Bar Cheese; 2 cups of Masarepa blanca; 1 tablespoon salt; 2 tablespoons of Aceite de Oliva Único

Venezuelan recipes

Legumbres

Dinner

Medium

40'

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 Preparation Share

Ingredients

Para el relleno

4 slices of bacon finely chopped
2 can of Black Beans in Sauce
1 tablespoon of Ground cumin
0.5 134 of GOYA Latin Bar Cheese

Para las arepas

2 cups of Masarepa blanca
1 tablespoon salt
2 tablespoons of Aceite de Oliva Único

Preparation

For the filling

Cook the bacon in a small saucepan over medium - high heat until the fat comes out and the bacon is crisp, about 5 minutes. Drain and discard all but 2 tablespoons of fat. Add black beans and cumin. Cook, stirring occasionally, until beans boil. Remove from heat and keep warm.

For the arepas

In a medium bowl, mix together the masarepa and salt. Add 2 ½ cups of warm water. Stir until mixed and let stand 5 minutes. With wet hands, knead the mixture until it is smooth. Divide the dough into 8 balls, to prepare 8 servings.
Set aside over medium-high heat, heat oil on a large roasting pan or nonstick skillet. Add the balls in batches, leaving spaces between each one.
Using the palm of your hand, flatten the balls to ½ centimeter thick. Cook, turning once, until golden brown on both sides and cooked through, about 7 minutes.
Repeat with the rest of the dough.
Once the arepas are browned on both sides, open them horizontally in the middle with a knife, without separating the ends. Divide the black bean and cheese felling between the arepas.