Corn Arepas with Black Beans, Egg, and Lime Avocado

Instructions

1. 1

   Make the arepa dough

   In a bowl, mix the warm water with 2 g of salt. Add the corn flour and knead by hand into a soft, non-sticky dough. Let it rest for 5 minutes, then divide it into 4 equal portions and shape them into patties about 1.5 cm thick.

   
2. 2

   Cook the spiced beans

   Heat 5 ml of oil in a pan. Add the red onion and cook over medium heat for 4 minutes, until softened and lightly golden in places. Stir in the cumin, sweet paprika, and beans, season with 0.5 g of salt, and heat for 5 minutes, stirring occasionally. Set aside.

   
3. 3

   Cook the arepas

   Heat a non-stick pan over medium-high heat and grease it with the remaining 5 ml of oil. Cook the patties for 5–6 minutes on each side, until golden brown. Transfer them to a baking sheet and finish cooking for 8 minutes in an oven preheated to 200 °C; they should be firm on the outside and soft inside.

   
4. 4

   Prepare the eggs and avocado

   While the arepas finish cooking, heat the last 5 ml of oil in a clean pan. Beat the eggs with the remaining 0.5 g of salt, pour them into the pan, and stir over low heat for 2–3 minutes, until soft, still slightly glossy curds form. Mash the avocado with a fork, then mix in the lime juice and chopped cilantro.

   
5. 5

   Fill and serve

   Cut the hot arepas lengthwise so they can be opened like pockets. Fill each with some of the beans and eggs, then top with avocado. Serve immediately while the arepas are crispy on the outside and the filling is warm.