Venezuelan Arepas with Black Beans

Ingredients

• For the Arepas:
• 2 cups precooked white cornmeal (Harina P.A.N.) 🌽
• 2 ½ cups warm water 💦
• 0.5 tsp salt 🧂
• 1 tbsp vegetable oil 🫒
• For the Black Beans:
• 1 cup cooked black beans 🍛
• 1 tbsp olive oil 🫒
• 1 small onion, finely chopped 🧅
• 1 clove garlic, minced 🧄
• 0.5 tsp ground cumin ✨
• 0.5 tsp paprika 🌶️
• 0.25 tsp salt 🧂
• 2 tbsp chopped fresh cilantro 🌿
• Juice of ½ lime 🍋
• For Serving:
• 1 ripe avocado, sliced 🥑
• 0.5 cup crumbled queso fresco or feta 🧀
• Hot sauce (optional) 🌶️
• Fresh cilantro, chopped (for garnish) 🌿

Instructions

1. 1Make the Arepas
2. 21️⃣ Prepare the Dough – In a large bowl, mix cornmeal and salt. Gradually add warm water, mixing until the dough is smooth and pliable. Let the dough rest for 5 minutes. 🌽✨
3. 32️⃣ Form the Arepas – Divide the dough into 6 equal portions. Shape each piece into a ball, then flatten it into a round disc about ½-inch thick. 🌽🔥
4. 43️⃣ Cook the Arepas – Heat a skillet or griddle over medium heat. Lightly oil the surface and cook the arepas for 5-7 minutes per side, or until golden and crispy on the outside. Transfer to a baking sheet and keep warm in a 200°F oven while you prepare the filling. 🌽🔥
5. 5Prepare the Black Beans
6. 64️⃣ Cook the Beans – In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add the black beans, cumin, paprika, and salt. Stir well and cook for 5 minutes. 🍛✨
7. 75️⃣ Finish with Cilantro & Lime – Stir in cilantro and lime juice. Adjust seasoning if needed. Remove from heat. 🌿🍋
8. 8Assemble the Arepas
9. 96️⃣ Slice & Fill – Carefully slice each arepa in half, creating a pocket. Fill with black beans, avocado slices, and a sprinkle of queso fresco. 🌽🍛✨
10. 107️⃣ Add Toppings – Garnish with fresh cilantro and a drizzle of hot sauce if desired. Serve immediately. 🌶️🔥