Arepas with Black Beans and Cheese

Servings: 4 · Prep: 15 min · Cook: 25 min · Total: 40 min

Ingredients

• 2 3/4 cups water
• 1 1/2 teaspoons fine salt
• 2 cups P.A.N. Pre-Cooked White Corn Meal
• 2 tablespoons olive oil
• 1 cup yellow onion
• 2 cloves garlic cloves
• 1 teaspoon ground cumin
• 2 cans canned black beans
• 6 oz Cabot Vermont Sharp Cheddar Cheese

Equipment

Spatula; Box grater; Large mixing bowl; Measuring cups and spoons; Stovetop; Medium saucepan; Knife and cutting board; Large skillet or griddle; spatula; box grater; large mixing bowl; measuring cups and spoons; stovetop; medium saucepan; knife and cutting board; large skillet or griddle

Steps

1. Prepare the filling ingredients. Dice the onion, mince the garlic, rinse and drain the black beans, and grate the Cabot sharp cheddar.
   • 1 cup yellow onion — finely diced
   • 2 Count garlic — minced
   • 2 cans black beans — rinsed and drained
   • 6 ounces cheddar cheese — grated

   Keep fingers clear of the knife edge and box grater surface while prepping the onion, garlic, and cheese.

2. Mix the arepa dough. In a large bowl, combine 2 1/2 cups warm water with 1 teaspoon salt. Gradually stir in P.A.N. Pre-Cooked White Corn Meal until a soft dough forms, then let it rest for 5 minutes.
   • 2 1/2 cups Water
   • 1 teaspoon salt
   • 2 cups white cornmeal
3. Shape the arepas. Divide the dough into 8 pieces and shape into 1/2-inch-thick patties. Smooth any cracked edges with damp fingers so the arepas hold together cleanly.
4. Griddle the arepas. Heat a large skillet or griddle over medium heat and add 1 tablespoon olive oil. Cook the arepas for 5 to 6 minutes per side, until golden and firm.
   • 1 tablespoon olive oil

   Use caution around the hot skillet or griddle and turn arepas with a spatula to avoid burns.

5. Soften the onion. While the arepas cook, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 4 minutes.
   • 1 tablespoon olive oil
   • 1 cup yellow onion — finely diced

   Keep the saucepan handle turned inward to reduce the risk of knocking it from the stovetop.

6. Season and simmer the beans. Stir in the garlic, cumin, and remaining 1/2 teaspoon salt; cook for 30 seconds until fragrant. Add the black beans and remaining 1/4 cup water, then simmer for 5 minutes and lightly mash some beans until thick but spoonable.
   • 2 Count garlic — minced
   • 1 teaspoon ground cumin
   • 1/2 teaspoon salt
   • 2 cans black beans — rinsed and drained
   • 1/4 cup Water

   Simmer gently to reduce splattering from the hot bean mixture.

7. Fill and serve. Carefully split the warm arepas partway through. Fill each with seasoned black beans and grated Cabot sharp cheddar, then serve while the cheese is slightly melted.
   • 6 ounces cheddar cheese — grated

   Use a knife carefully when splitting the hot arepas, and keep hands away from escaping steam.

https://plumtally.com/recipes/arepas-with-black-beans-and-cheese-rmgn4xproe8l