Venezuelan Black Bean and Avocado Arepas

Chop the cilantro and cut the lime in half. Reserve both while you prepare the arepa dough.

In the large mixing bowl, stir together the 1 1/4 cups warm water and 1/2 teaspoon salt. Gradually add the cornmeal, stirring continuously. Let the mixture rest for 3 minutes, then knead it briefly in the bowl until smooth and free of dry spots.

Place the black beans, cumin, 1/8 teaspoon salt, and the remaining 2 tablespoons water in the saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally. Lightly mash about one-quarter of the beans, then stir in half the cilantro and the juice from half the lime. Keep warm over low heat.

Divide the dough into four equal portions. Roll each portion into a ball, then flatten it into a disk about 4 inches wide and 1/2 inch thick. Smooth the edges with damp fingers to seal any cracks.

Heat the olive oil in the skillet over medium heat. Add the arepas and cook for 5 to 6 minutes on the first side. Flip them, reduce the heat to medium-low, and cook for 5 to 6 minutes more. They are ready when both sides have a deep golden crust and the centers feel firm. Cut a small slit in the edge of one arepa to check that its center is set rather than wet or gummy. If necessary, continue cooking over medium-low heat for 1 to 2 minutes per side.

While the arepas cook, scoop the avocado into the small bowl. Add the remaining 1/8 teaspoon salt, the remaining cilantro, and the juice from the remaining lime half. Mash until creamy while leaving a few small chunks for texture.

Let the cooked arepas stand for 2 minutes. Carefully slice each arepa about three-quarters of the way through to form a pocket. Fill with the warm black beans and finish with the avocado mixture. Serve immediately.