Pumpkin and Cheese Stuffed Mini Arepas with Sweet Pepper Butter Beans

Instructions

1. 1

   1. In a large bowl, mix the pre-cooked cornmeal with 1 teaspoon (6 g) of salt. Add the warm water and pumpkin puree, then mix with your hands until you get a soft, smooth dough. Let it rest for 5 minutes so the cornmeal can fully hydrate.

2. 2

   2. Divide the dough into 8 equal portions. Shape into balls and flatten into discs about 3 inches wide. Place a portion of white cheese in the center of 4 discs, cover with the remaining 4 discs, and seal the edges well. Gently reshape into thick, even mini arepas.

3. 3

   3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon (15 ml) vegetable oil and cook the mini arepas for 5 to 6 minutes per side, until golden and cooked through. If you want to finish them in the oven, transfer them to a tray and bake at 375 °F / 190 °C for 8 minutes.

4. 4

   4. While the arepas cook, make the stew. In another skillet or medium saucepan, heat the remaining 1 tablespoon (15 ml) vegetable oil over medium heat. Sauté the onion and sweet pepper for 5 minutes, stirring, until softened.

5. 5

   5. Add the minced garlic, ground cumin, black pepper, and the remaining 1/2 teaspoon salt. Cook for 1 more minute until fragrant.

6. 6

   6. Stir in the cooked butter beans and the vegetable broth or water. Simmer over medium-low heat for 10 minutes, lightly mashing some of the beans with a spoon to naturally thicken the stew.

7. 7

   7. Add the butter, chopped cilantro, and lime juice. Stir well and cook for 2 more minutes until the stew is creamy and glossy. Adjust salt if needed.

8. 8

   8. Spoon a bed of sweet pepper butter beans onto each plate and place 2 stuffed mini arepas on top per serving. Finish with a little extra fresh cilantro if desired and serve hot.