Arepas de Queso with Black Beans

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 100 gcanned black beans, drained
• 1onion, finely chopped
• 10 gfresh coriander, chopped
• 50 gmozzarella cheese, grated
• 15 gbutter
• 1 tspground cumin
• 80 gpre-cooked cornmeal (masarepa)
• Pinch of salt
• 100 mlwarm water
• 2garlic cloves, minced

Method

1. In a bowl, mix the pre-cooked cornmeal with the warm water, butter, and a pinch of salt until a soft dough forms.
2. Let the dough rest for a few minutes, then divide it and shape into thick, round patties using your hands.
3. Slice the patties partially open through the middle and stuff the grated mozzarella cheese inside, then press the edges to seal.
4. Heat a dry frying pan or griddle over medium heat and cook the stuffed arepas for five to seven minutes per side until golden and crispy.
5. In a separate pan, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
6. Stir in the ground cumin and the drained black beans, cooking for a few minutes until heated through.
7. Serve the hot, cheesy arepas alongside the spiced black beans, garnished with the fresh coriander.