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Beef and Black Bean Arepas

By The Food in My Beard

Arepas are a South American bread--kind of a cross between cornbread and English muffins. They are really easy to make at home and the filling possibilities are endless! They are great plain with some butter, but I like to make hearty sandwiches with them.

These are filled with a thick beef and black bean chili and topped with some crumbly cheese. They went over really well this past Sunday watching football with my friends.

Some other tasty filling ideas:

Egg

Cheese

Avocado Chicken Salad

The key to making arepas at home is finding masarepa. I have found it at many major grocery stores in the Mexican and Spanish aisle. There are a few different brands, but the key to knowing you have the right stuff is finding the word “precocida” or “pre-cooked” on the package. Masarepa is just pre-cooked cornmeal.





After the onions and peppers browned, the garlic and chiles went in next. I made this super spicy, but the recipe uses a little less heat. After this photo, I just added the meat, spices and beans.



The dough is really easy to make, you just follow the instructions on the package! It is just water and masarepa.



You need to make them nice and thin. Then just cook ‘em up!



Nice little treats!



As I mentioned, my friends were loving these watching football last weekend, it was a great handheld meal to eat around the TV.

Here's the recipe: Beef and Black Bean Arepas

Dan Whalen eats 7 arepas every day and blogs at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!



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