Some days ago, I was – quite exceptionally – watching a cooking-show on TV. A professional chef of South American origin made arepas, cornmeal cakes.
That is how I got arepas on my mind. I quite immediately made a batch, based on a recipe combining yellow cornmeal with grated cheese. Instead of cheese, I went for cooked white beans.
My arepas are as straightforward as they should be… Made of things that you may very probably already have in your pantry. Simply seasoned with a pinch of salt and grated nutmeg. Easy and quick.
I suspect that arepas will be a staple over here for the coming days, as my focus has now shifted to cooking up the perfect side. An overall enjoyable process, I must admit…
- 100 g yellow cornmeal
- 100-120 g cooked white beans
- 150 ml (non dairy) milk
- 1 tsp (or more) of oil, ghee or butter
- 1 small pinch of salt
- grated nutmeg
- Measure the flour and place it in a bowl
- Mash the white beans and add to the cornmeal
- Place the milk in a pot with the grated nutmeg and heat it up
- Remove the milk from the heat and add a pinch of salt and the oil or butter
- Add the milk to the cornmeal and mix well
- Let the mixture rest for at least 15 min
- Preheat the oven at 220 °C (428 °F)
- Heat a greased pan
- Take up pieces of the dough with a tablespoon, place in your palm and form patties with your hands
- Bake the patties for about 4 minutes on each side on medium to high heat
- Line an oven tray with greased parchment paper
- Place the arepas on the tray and bake in the middle of the oven for another 10 min