Ocumo and Corn Cazuelitas with Eggplant Asado Negro, Creamy Black Beans, and Llanero Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Lightly grease 6 individual ramekins or a large muffin tin with a little of the annatto oil.

2. 2

   Place the ocumo in a pot with enough water and a pinch of salt. Boil for 18 to 22 minutes until very tender. Drain well.

3. 3

   While the ocumo cooks, heat 1 tablespoon of annatto oil in a large skillet over medium heat. Add the onion, sweet pepper, and garlic. Sauté for 5 minutes until the onion looks translucent.

4. 4

   Add the eggplant, 1 teaspoon of salt, and the black pepper. Cook for 8 to 10 minutes, stirring, until the eggplant softens and starts to brown.

5. 5

   Stir in the grated panela, vinegar, and Worcestershire sauce. Cook 4 to 5 minutes more, mixing, until the eggplant becomes glossy, dark, and coated in a thick asado negro-style glaze. Set aside.

6. 6

   In another skillet or small saucepan, heat the remaining tablespoon of annatto oil. Add the cooked black beans, cumin, and broth or water. Cook for 6 to 8 minutes over medium heat, lightly mashing some of the beans to create a creamy texture. Adjust with a little more salt if needed and stir in the chopped cilantro. Set aside.

7. 7

   Transfer the hot ocumo to a large bowl and mash it with the butter, milk, the remaining salt, and part of the grated Llanero cheese, reserving about one-third of the cheese for topping. Mix until you get a thick, even mash.

8. 8

   Add the fresh corn kernels to the ocumo mash and stir well to distribute them evenly.

9. 9

   Divide the ocumo and corn mixture among the 6 molds. Press with a spoon to cover the base and sides, forming small cazuelitas with a hollow center.

10. 10

    Fill each cazuelita with a layer of creamy black beans and then a portion of the glazed eggplant. Finish with the reserved Llanero cheese on top.

11. 11

    Bake for 18 to 20 minutes at 400 °F / 200 °C, until the edges are lightly golden and the cheese is melted with some color.

12. 12

    Let rest for 5 minutes before unmolding or serving. Garnish with the extra cilantro leaves and serve hot.