BLACK BEAN AREPAS

Arepas! This recipe was part of one of the most fun #dibblechallenge we had. We made our friends on Instagram choose three elements of the recipe: a Venezuelan cuisine with black beans filling and a combo of Dibble Sour Cream AND Dibble Chipotle Mayo. So naturally, we made Arepas  – fried cornmeal pockets stuffed with all the fillings you could ever want, like black beans, sweet potatoes, lentils, and more. No wonder they become the staple food in both Venezuela and Colombia, they are just SO GOOD! Crispy on the outside with a soft and creamy center. We also made an optional choice to use Dibble Garlic Aiolito make the non-spicy version of this tasty number. Thank YOU for the inspiration!

Prep Time 25 minutes

Cook Time 20 minutes

Serves 2-4

Difficulty Medium

Ingredients 

Method

Filling

1. In a medium pan on medium heat, add the olive oil and brown the onions. Add in garlic and cumin and cook for 3 minutes.

2. Add the drained canned black beans and season with a pinch of salt and pepper. Cook for a further 5 minutes.
3. Finish off with the thinly sliced coriander stems. Transfer to a bowl.
4. In the same bowl, add in Dibble Sour Cream and Dibble Chipotle Mayo (optional to use Dibble Garlic Aiolito make the non-spicy version), avocado, coriander, lime juice, salt and pepper to taste. Mix thoroughly.

Arepa Dough

1. In a clean bowl, add in all the dry ingredients.

2. Gradually stir in water with your fingers until mixture forms a soft, malleable dough.

3. Flour a clean surface and knead the dough until soft.

4. Let the dough rest under a warm tea towel for 2 minutes.

5. Divide the rested dough into 4 cm diameter balls and flatten into a disc shape of around 1 cm thickness. Pan fry these discs on a lightly greased pan for 5 minutes on each side until golden brown.

Assembly

1. Carefully cut open the freshly fried arepas in the middle to form a pocket. Add the filling generously.

2. Finish with fresh coriander and Dibble Chipotle Mayo.
3. Enjoy!