35. Arepas with Black Beans and Pineapple Salsa

Name: 35. Arepas with Black Beans and Pineapple Salsa
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Mexican, Latin American
Ingredients: 2 cups precooked white corn meal; 2.5 cups water; 1 tsp salt; 2 tbsp olive oil; 2 cans black beans (400g each); 1 onion, diced; 500g mushrooms, sliced; 1 tbsp olive oil; 2 tbsp chipotle in adobo; 2 cloves garlic, sliced; 1 fresh pineapple, skin removed, core removed, diced; 150g frozen corn kernels; 1 jalapeño, finely diced; 1 red capsicum, finely diced; 1 green capsicum, finely diced; 1 bunch coriander, finely chopped; 2 limes, juiced; 1 tbsp olive oil; Pinch of salt; 200g queso fresco, to serve

4 steps

Prep:45minCook:50min

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.

Updated at: Thu, 17 Aug 2023 06:38:06 GMT

Ingredients

5 servings

Instructions

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.