Arepas with Black Beans and Cheese

Cuisine

Venezuelan-Colombian

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 2.75 Cup Water - 2 3/4 cups (650 ml), divided, 650 ml total, divided
• 1.5 Teaspoon Fine salt - 1 1/2 teaspoons, divided, Divided between dough and bean filling
• 2 Cup P.A.N. Pre-Cooked White Corn Meal - 2 cups (320 g), 320 g total
• 2 Tablespoon Olive oil - 2 tablespoons, divided, Divided between griddling arepas and cooking beans
• 1 Cup Yellow onion, finely diced - 1 cup (150 g), 150 g total
• 2 Count Garlic cloves, minced - 2 count, minced
• 1 Teaspoon Ground cumin - 1 teaspoon
• 2 Can Canned black beans, rinsed and drained - 2 cans (15 ounces each), Rinsed and drained before cooking
• 6 Ounce Cabot Vermont Sharp Cheddar Cheese, made with manufacturer-evidenced microbial enzymes, grated - 6 ounces (170 g), 170 g total; made with manufacturer-evidenced microbial enzymes

Instructions

1. Prepare the filling ingredients

   1. *Dice the onion*, *mince the garlic*, *rinse and drain the black beans*, and *grate the Cabot sharp cheddar*.

2. Mix the arepa dough

   2. 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*.

3. Shape the arepas

   3. 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

   4. 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*.

5. Soften the onion

   5. 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*.

6. Season and simmer the beans

   6. 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*.

7. Fill and serve

   7. 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*.