Recipe: Venezuelan Corncake with Goya Black Bean Soup

In Venezuela, arepas, or mini round corncakes, are a staple for breakfast, at dinner tables to accompany the main dish (much like rolls of bread), or eaten as an any-time snack. They can be eaten plain, served with sauce, or stuffed with a variety of fillings. Here, with the help of Goya Black Bean Soup, we stuff it with a traditional Venezuelan filling of black beans, known as caraotas negras. Simple and delicious, this national dish of Venezuela is a must try!

Prep time: 5 minutes

Total time: 40 minutes

Yields: 8 servings


For the filling:

  • slices bacon, finely chopped
  • cans (15 oz. each) GOYA Black Bean Soup
  • 1 tsp. ground cumin

For the arepas:


For the filling:

Cook bacon in small saucepan over medium-high heat until the fat is render and the bacon is crisp, about 5 minutes. Drain off and discard all but 2 tbsp. fat. Add the black bean soup and cumin. Cook, stirring occasionally, until soup comes to a boil. Remove from heat; keep warm.

For the arepas:

In medium bowl, stir together masarepa and salt. Add 2½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hands, knead dough until smooth. Divide dough into 8 portions; roll portions into balls.

Heat oil on large griddle, cast iron pan or non-stick skillet over medium-high heat. Add balls in batches, leaving at least 3” space between each one. Using palm offhand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides and heated through, about 7 minutes. Repeat with remaining dough.

Using knife, half arepas horizontally without detaching ends. Divide black bean filling and cheese among arepas.

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