Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo black beans, guacamole crema, cucumber, ricotta cheese and topped with green onion. This super easy and exotic dish is an amazing week night super.
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You will need
Prepare the arepas: Preheat the oven to 350F. In a bowl, add 1 1/2 cup(2p), 3 cups (4p), 4 1/2 cups(6p) of warm water. Season with salt (1/2 tsp(2p), 1 tsp(4p), 1 1/2 tsp(6p)). Slowly add maserepa. Combine.
You are looking for a dough that doesn’t easily stick to your hands, is moldable, moist and can be rolled into a ball.
Cover with a towel. Let sit for 5 minutes.
Want see how areapas are made?
Watch this video from Minimalist Baker to see the perfect texture of the dough and how to form the arepas:
Prepare the garnish: Wash and rinse all produce.
Cut green onion and cucumber in thin slices.
Cut the onion in small dice.
Form & pan fry the arepas: Separate the dough in balls (3 per portion). Carefully press the ball between wet palms to form into a roughly 1/2-inch thick disc*.
Heat a drizzle of oil in a pan on medium heat. Ensure the arepas do not touch. Cook for 3-4 minutes per side.
*Note: A little cracking is normal. You can close the cracks by patting the edge with wet hands.
Bake & cut the arepas: Transfer the arepas to a lined baking sheet. Bake for 20 minutes.
Let the arepas cool for 5 minutes.
Slice the arepa 3/4 of the way around, leaving a seam on the edge to easily stuff them.
Make the filling: Heat a drizzle of oil in a pan on medium heat. Add the onion. Cook for 5 minutes.
Rince the black beans in a colander.
Add the adobo spice, black beans and 1/4 cup(2p), 1/2 cup(4p), 1 3/4 cup(6p) water. Cook for 3-5 minutes until a sauce is formed.
Fill, garnish and serve: Fill each aerepa with black bean filling, guacamole crema and cucumber slices. Garnish each aerepa with ricotta and green onion*.
*Note: Arepas are very filling.
In my kit
Recommended Wine Pairing
STERLING VINTNER’S PINOT NOIR
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PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
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Dr Craig Herrington, Naturopath
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!
Cooking with kids
Beyond Baby Nutrition
Lacey Engel, Registred Dietician
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.
Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.
Making this recipe with kids?
Ask the child to help by completing step 5 & 6:
- Garnish & Serve
Note: We cannot guarantee any dish is allergen free.