Tuesday, February 26, 2013

The breakfast project

Arepa with refried black beans and queso fresco
I have talked about arepas a lot in this blog of mine (see proof here, here and here). Perhaps the quintessential Venezuelan food, it is a hit in our house. They could not be easier to make. All it takes is corn meal, water and a pinch of salt to make the most delicious Arepas. The possibilities are endless as to how to eat them...

The filling of the arepa picture above could not be easier: Seasoned black beans (I usually reserve a little from when I make a pot, but, you can use canned black beans and season it to your taste) and crumbled queso fresco. The one pictured above is commonly known as Domino (because of the color combination)
Now, how is that for cute?

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