Recipe Developer/Food Photographer
Based in Amsterdam, The Netherlands
3 cups precooked cornmeal
3½ cups water
Pinch of salt
4 tbsp coconut oil
500 g black beans
4 cups water
3 cups homemade vegetable stock
1 bay leaf
2 red bell peppers, julienned
2 onions, julienned
1 clove garlic, crushed
2 cloves garlic, minced
3 scallions, chopped
2 tbsp cumin powder
1 tbsp onion powder
1 tsp paprika powder
1 plantain, sliced
1 avocado, sliced
1. In a large bowl, mix precooked cornmeal with salt. Add the water slowly, removing any lumps. Combine well until soft. If needed, add more water or flour.
2. Using your hands, make a small bowl and flatten it until you create a disk.
3. In a skillet with 1 tablespoon coconut oil, add the arepas and fry them for about 5 minutes on each side until golden and crisp. Set aside and keep warm in a kitchen towel.
1. In a large bowl, place the beans with water and cover with a kitchen towel. Let soak overnight.
2. Drain and rinse the beans. Place them into a large pot and cover with the homemade stock.
3. Add bay leaf and bring to boil. Reduce heat and simmer until beans are tender. This will take about 1 hour. Every 15-20 minutes, stir the beans and check the water. If needed, add more. Beans’ consistency should be creamy—not too liquid, nor too dry.
4. In the meantime, place onions, garlic and bell pepper into a skillet with 1 tablespoon coconut oil. Cook until onions are golden and translucent, about 5 minutes. Add chopped cilantro. Set aside.
5. After beans are cooked, mix them together with onions, garlic and bell pepper.
6. Add cumin powder, onion powder and paprika powder together with salt and pepper. Combine well.
1. In a large skillet with 2 tablespoons coconut oil, add the sliced plantain. Fry until golden.
2. Cut the arepa in half and stuff it with a layer of black beans, sliced avocado and fried plantain.