Venezuelan Corn Cake filled with black beans
Venezuelan recipes
Vegetables
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
Para el relleno
- 4 slices of bacon finely chopped
- 2 can of Black Beans in Sauce
- 1 tablespoon of Native ground cumin
- 0.5 134 of GOYA Latin Bar Cheese
Para las arepas
- 2 cups of White Masarepa
- 1 tablespoon salt
- 2 tablespoons of GOYA Unico olive oil
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.
