- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Crispy on the outside and soft on the inside, these arepas with salty queso and flavorful black beans are perfect for breakfast or dinner.
Ingredient:
- 2 tablespoons annatto oil
- 2/3 cup chopped white onion
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon finely chopped garlic
- 8 ounces dried black beans (about 1 cup), soaked overnight in 6 cups cold water
- 4 cups water, plus more as needed
- 1/4 cup vegetable stock or broth
- 1 1/2 teaspoons unrefined raw cane sugar (such as Papelón, Panela, or Piloncillo)
- 1 1/2 teaspoons ají dulce paste (sweet red pepper paste; see note)
- 1 teaspoon fine sea salt, plus more to taste
- 2 tablespoons chopped fresh cilantro
- Hot sauce, to taste (optional)
- 3 cups water, at room temperature
- 2 tablespoons vegetable oil, plus more for hands and pan
- 2 teaspoons fine sea salt
- 1/8 teaspoon granulated sugar (optional)
- 2 1/2 cups Harina P.A.N. precooked white cornmeal
- Unsalted butter, softened
- Salsa or pico de gallo, drained if needed
- 1/4 cup (1 1/4 oz.) freshly shredded queso llanero or queso blanco
