Black Bean Arepas

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Step 1

In a large skillet, heat the olive oil over medium-high heat. Add the onions, aji or serrano pepper, garlic, and cumin. Cook until the onions have softened, 4 to 6 minutes.

Step 2

Add the tomato paste and Worcestershire sauce; stir well and cook for 30 seconds.

Step 3

Add 1 cup water, the beans, salt, and black pepper; bring them to a boil, lower the heat to medium, and simmer for 10 minutes or until they have thickened, stirring regularly. Keep warm until ready to serve.

Step 4

In a large bowl, whisk together the Harina Pan and salt. Add Harina Pan mixture slowly to water, kneading the mixture with your hand until it comes together into a ball with the consistency of mashed potatoes (if the dough is too dry, add a few more tablespoons of water at a time; if it's too wet, add a few tablespoons of Harina Pan at a time). Cover dough with plastic wrap or a damp kitchen towel, and let it rest for 10 minutes.

Step 5

Preheat oven to 375F.

Step 6

Keep dipping your hands in a bowl of water to prevent dough from sticking to your hands. Form dough into fist size balls, then flatten to about an inch thick to firm arepas. Pan fry arepas on both side to brown slightly, then bake directly on the oven rack for 20 minutes uses, flipping halfway through.