35. Arepas with Black Beans and Pineapple Salsa

I clearly have no hope of getting queso fresco where I live, but it’s on the recipe in case you can get it wherever you are. I used a very mild, soft feta cheese instead.

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Step 1

Make the beans first by sautéing the beans, garlic, onion, mushrooms, and chipotle in adobo in the olive oil until fragrant and well combined. Season to taste.

Step 2

Combine the ingredients for the salsa in a bowl, and combine well.

Step 3

Combine the water, salt and arepa flour, kneading with your hand for about 2-3 minutes. Let the dough rest for 5 minutes. Divide the dough into 10 equal portions, forming a small ball, which then can be flattened into more of a disc shape. Moulding the arepas with your hands is much easier with a little oil on your hands to stop them sticking. Cook on a griddle, applying olive oil between each arepa, for about 5 minutes on each side. Set aside or keep them warm in the oven.

Step 4

Put it all together by cutting open the arepa lengthwise, spreading the bean mixture on one half, and a generous helping of salsa, topped with a little queso. Use the other half of the arepa a bit like a hat.