Yuca Rosti Arepas with Sweet Pepper Butter Beans and Toasted Llanero Cheese

Instructions

1. 1

   1. In a bowl, combine the grated yuca with the pre-cooked cornmeal, 4 g (3/4 tsp) of the salt, and the black pepper. Mix well with your hands until you have a moist, shapeable mixture.

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   2. Divide the mixture into 4 portions and shape into discs about 4 to 5 inches wide, pressing firmly so they hold together.

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   3. Heat 1 1/2 tbsp vegetable oil in a large skillet over medium heat. Cook the yuca discs for 5 to 6 minutes per side until golden and crisp. Transfer them to a tray.

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   4. Finish cooking them in a preheated oven at 400°F / 200°C for 10 minutes so they become firm inside.

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   5. Meanwhile, heat the remaining 1 1/2 tbsp vegetable oil in another skillet over medium heat. Sauté the onion for 3 minutes.

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   6. Add the sweet pepper and garlic, and cook 2 minutes more, stirring so they do not burn.

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   7. Stir in the tomato, the remaining salt, the ground cumin, and the grated panela. Cook for 5 minutes until the tomato breaks down into a juicy base.

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   8. Add the cooked butter beans and water. Cook for 8 to 10 minutes over medium-low heat, lightly mashing some of the beans to thicken the stew.

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   9. Add half of the fresh cilantro to the stew and stir. Adjust salt and pepper if needed.

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    10. Place the Llanero cheese in a hot nonstick skillet or on a tray and toast it in the oven at 400°F / 200°C for 4 to 5 minutes, just until the edges are lightly golden without fully melting.

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    11. To serve, place each yuca rosti arepa on a plate, top with the butter bean stew, divide the toasted Llanero cheese over the top, and finish with the remaining fresh cilantro.

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    12. Serve immediately to enjoy the contrast of the crisp base, creamy stew, and toasted cheese.