Venezuelan Corn Cake filled with black beans

Venezuelan recipes





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



Para el relleno

Para las arepas


For the filling

  1. 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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Repeat with the rest of the dough.
  5. 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.


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