Joanna Kelley

Arepas

• 2 cups of water

• pinch of salt

• 1 1/2 cups white corn meal (we use Harina PAN)

Directions

1. Preheat oven to 375 F

2. In a medium bowl add water and salt. Mix until the salt is dissolved.

3. Slowly add the corn meal. Mix with your hands, making circular movements and breaking with your finger the lumps that may form.

4. Let rest 5 minutes to thicken.

5. The dough should be moist enough holds its shape without cracking when molded. If it is too soft add add little more corn meal; if too hard add a little more water.

6. Preheat a non-stick skillet or griddle over medium heat.

7. Form balls 2-inch and flatten them gently until they’re about 1/2-inch thick discs.

8. Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly brown crust forms on each side.

9. Place into preheated oven directly on the rack for 20minutes.

10. Split each arepa in half and fill them with whatever you like: cheese, black beans (see below), ham, egg, chicken, beef

11. Serve hot.

Black Beans

• 1 lb black beans

• 2 large onions diced

• 3 garlic cloves diced

• 1 tsp cumin

• salt to taste

Directions

1. In large pot, cover black beans with water 3-inches above. Soak black beans overnight with a pinch of baking soda

2. Cook beans and soaking water at medium-high heat until soft

3. Heat olive oil

4. Add cumin when oil is hot for 30 seconds, stirring constantly

5. Add onions and garlic

6. Saute until onion is slightly browned

7. Add mix to cooked beans

8. Cook for 30minutes