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Stuffed Arepas with Black Beans and Plantains
Created by: Howcan Team
Ingredients
- 2 cups of pre-cooked white cornmeal
- 1 1/2 cups of warm water
- 1 teaspoon of salt
- 1 cup of cooked black beans
- 2 ripe plantains, sliced
- 1 tablespoon of vegetable oil
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of sour cream (optional)
- 1/4 cup of chopped fresh cilantro (optional)
Instructions
- In a large bowl, mix 2 cups of pre-cooked white cornmeal with 1 1/2 cups of warm water and 1 teaspoon of salt. Knead the mixture until it forms a smooth dough.
- Divide the dough into 6 equal portions and shape each portion into a ball. Flatten each ball to form a patty about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and cook the arepas for 5-6 minutes on each side, or until golden brown and crispy. Set aside.
- In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced plantains and cook for 3-4 minutes on each side, or until golden and caramelized. Remove from the skillet and set aside.
- To assemble the stuffed arepas, carefully slice each arepa in half horizontally, creating a pocket. Fill each pocket with a spoonful of cooked black beans and a few slices of caramelized plantains. Sprinkle with shredded mozzarella cheese.
- Optional: Place the stuffed arepas under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the stuffed arepas with a dollop of sour cream and a sprinkle of chopped fresh cilantro, if desired. Enjoy!
Arepas, a staple of Venezuelan and Colombian cuisine, have a rich history dating back to pre-Columbian times. These savory corn cakes are a beloved comfort food, often enjoyed as a versatile snack or meal. When stuffed with black beans and plantains, they become a delectable fusion of flavors and textures. The combination of creamy black beans and sweet, caramelized plantains adds a delightful twist to the traditional arepa. In Venezuela, renowned chefs like Sumito Estévez have elevated the art of arepa-making, infusing modern culinary techniques with traditional recipes. Meanwhile, in Colombia, bustling street markets and family-owned eateries showcase the diverse regional variations of this beloved dish. For the best version of this dish, seek out authentic Venezuelan or Colombian restaurants where skilled chefs craft arepas with expertise and passion. The key to achieving the perfect stuffed arepa lies in the quality of the cornmeal used to make the dough, as well as the slow-cooked black beans and perfectly ripe plantains. Embracing alternative methods, some chefs opt to grill the plantains for a smoky flavor, while others incorporate a hint of spice into the black beans for an extra kick. Ultimately, the magic of arepas stuffed with black beans and plantains lies in the harmonious blend of simple, wholesome ingredients that celebrate the culinary heritage of South America.
50 min
6
320 calories
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