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:
- Soak overnight, throw away water
- 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)
- Strain beans; keep water
- In a frying pan sauté olive oil, garlic and onions, and cook until tender.
- Add red and green peppers and cook until tender
- Add spices and sauté for 1 minute
- Add the black beans and mix
- Sprinkle cilantro
- Cook for 8 minutes at low heat and add a bit of stock if it gets dry
For the arepas:
- Mix ingredients until you get a soft manageable dough and shape the arepas in your hands
- Grease a pan and cook the arepas on both sides until golden-brown
- Open the arepas while still hot
- Add in the Tropical Nata Venezolana
- Fill arepa with dry black beans
- 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.