Domino Arepas with Black Beans and Cheese

Ingredients

For the black beans:

• 9 ounces (a little over a cup) black beans
• 1 medium sized onion
• 6 garlic cloves, minced
• ½ green pepper
• ½ red pepper
• Olive oil to taste
• 1 tsp ground cumin
• 1 sprig of coriander
• ½ tsp annatto powder
• 1 tablespoon rosemary
• 2 clove sticks
• Salt and pepper to taste
• Optional – 3 tablespoons of shredded papelon (brown sugar cane juice bar)
• Optional – 1 teaspoon of chili pepper
• Optional – 1 bay leaf
• Shred Tropical Queso Llanero
• Tropical Nata Venezolana

For the arepas:

• 2 cups warm water
• 1 cup corn flour
• 2 tablespoons oatmeal
• 1 tablespoon seeds (flax or chia)

Preparation

For the black beans:

1. Soak overnight, throw away water
2. Cook in water and salt for 45 minutes on medium heat until tender (tender is when you can easily squash the bean with a finger)
3. Strain beans; keep water
4. In a frying pan sauté olive oil, garlic and onions, and cook until tender.
5. Add red and green peppers and cook until tender
6. Add spices and sauté for 1 minute
7. Add the black beans and mix
8. Sprinkle cilantro
9. Cook for 8 minutes at low heat and add a bit of stock if it gets dry

For the arepas:

1. Mix ingredients until you get a soft manageable dough and shape the arepas in your hands
2. Grease a pan and cook the arepas on both sides until golden-brown
3. Open the arepas while still hot
4. Add in the Tropical Nata Venezolana
5. Fill arepa with dry black beans
6. Add shredded Topical Queso Llanero

In Venezuela most of us like a touch of sweet and spicy in our beans and we serve them with queso llanero and avocado. Sprinkle with cilantro before serving.