Arepas with Black Beans

Method

1. Finely dice the onion and garlic. Drain and rinse the black beans.
2. Heat 1 tbsp vegetable oil in a pan. Sauté the onion for 3-4 minutes until translucent, then add garlic and cumin and cook for 1 more minute.
3. Add the drained black beans, season with salt and pepper, and simmer for 5-7 minutes, lightly mashing them. Set aside.
4. Preheat the oven to 180 °C (conventional). In a large bowl, mix the precooked maize flour with salt. Slowly add the lukewarm water and knead everything into a smooth dough.
5. Let the dough rest for 5 minutes to allow the cornmeal to absorb the water. It should be pliable but not sticky.
6. Divide the dough into 4 equal portions and shape each portion into a round, approximately 1.5 cm thick flatbread.
7. Heat 1 tbsp vegetable oil in a large pan over medium heat. Fry the arepas for 6-8 minutes on each side until golden brown.
8. Finish baking the fried arepas for 10-15 minutes in a preheated oven at 180 °C (top/bottom heat).
9. Dice the avocado and tomato. Chop the cilantro.
10. Carefully slice open the finished arepas, but do not cut them all the way through. Fill with the black beans, avocado, tomato, and cilantro.
11. Drizzle with lime juice and serve immediately.