Pumpkin Arepitas Stuffed with Cumin Black Beans and Seared Llanero Cheese

Instructions

1. 1

   1. In a large bowl, combine the pumpkin puree, pre-cooked cornmeal, warm water, 1 teaspoon (6 g) salt, and 1 tablespoon (15 ml) vegetable oil. Knead for 2 to 3 minutes until you get a soft dough that is moist but easy to handle. Let it rest for 5 minutes.

2. 2

   2. While the dough rests, heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add the onion, garlic, and sweet pepper, and sauté for 4 to 5 minutes until the onion turns translucent.

3. 3

   3. Add the cooked black beans, ground cumin, grated panela, and an extra pinch of salt. Stir in 2 to 3 tablespoons (30 to 45 ml) of the bean cooking liquid or water for creaminess. Cook for 6 to 8 minutes, lightly mashing some of the beans so the filling holds together. Add half of the cilantro and mix. Remove from the heat.

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   4. Divide the dough into 8 equal portions. Shape into balls, then flatten into discs about 8 cm (3 inches) wide. Place a generous spoonful of the black bean mixture in the center of 4 discs and top each with a little Llanero cheese. Cover with the remaining 4 discs and seal the edges well, shaping filled arepitas.

5. 5

   5. Preheat the oven to 200 °C / 400 °F. Heat an oven-safe skillet or griddle with the remaining tablespoon of vegetable oil over medium heat. Brown the arepitas for 3 to 4 minutes per side until they form a light crust.

6. 6

   6. Transfer the arepitas to a tray, or keep them in the skillet if it is oven-safe, and bake for 12 to 15 minutes at 200 °C / 400 °F so they cook through and become firm.

7. 7

   7. In another small skillet, melt the butter over medium heat and sear the remaining Llanero cheese for 1 to 2 minutes per side until golden on the surface.

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   8. Serve the arepitas hot, topped with the seared Llanero cheese and the rest of the fresh cilantro.