Description
Crispy on the outside and soft on the inside, these arepas with salty queso and flavorful black beans are perfect for breakfast or dinner.
Ingredients
- 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
Directions
- Heat annatto oil in a large heavy-bottomed saucepan over medium-low until shimmering. Add onion, bell pepper, and garlic; cook, stirring often, until vegetables are softened and onion is translucent, 10 to 12 minutes.
- Drain beans, discarding soaking water; add beans to onion mixture in pan. Stir in water, stock, sugar, ají dulce paste, and salt; bring to a boil over medium-high. Reduce heat to medium; cook, uncovered and stirring occasionally, until beans are tender, about 1 hour, 30 minutes to 2 hours, adding additional water as needed to keep beans just submerged. Once beans are tender, continue to cook, uncovered and stirring occasionally, over medium until liquid is thickened, 6 to 12 minutes. Stir in cilantro. Add hot sauce to taste (if using). Season with additional salt to taste, if needed. Keep warm.
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Place water, oil, salt, and sugar (if using) in bowl of a stand mixer fitted with a paddle attachment. With mixer on low speed, gradually add cornmeal, beating until combined. Increase mixer speed to medium, and beat for 10 minutes, stopping to scrape down sides of bowl, if needed. (Dough must be worked for a full 10 minutes to prevent Arepas from cracking when cooked.) Cover dough using a damp kitchen towel, and let stand at room temperature for 10 minutes.
- Grease hands with vegetable oil; divide dough into 6 equal portions. Roll each portion into a ball. Flatten balls into 4-inch discs (about 1/2-inch thick). Transfer dough discs to prepared baking sheet, and cover using a damp kitchen towel.
- Heat a griddle pan or large cast-iron skillet over medium; add enough oil to evenly coat surface of pan. Working in 2 batches, cook Arepas until lightly golden, 3 to 5 minutes per side, adding additional oil to pan and adjusting heat, as needed, to prevent overbrowning. Return griddled Arepas to prepared baking sheet.
- Once all Arepas are griddled, place directly on center rack of preheated oven; bake until lightly golden, crisp on the outside, and hollow-sounding when tapped, 20 to 25 minutes, flipping Arepas once halfway through baking time.
- Remove Arepas from oven; let stand on a cutting board until cool enough to handle, about 5 minutes. Cut each Arepa crosswise three-fourths of the way through using a serrated knife. Scoop out some of the soft insides using a small spoon to make room for the Filling.
- Butter inside of each Arepa. Fill evenly with Filling, salsa, and cheese. Serve immediately.
