Crispy Pinto Bean Arepa Tostadas with Sweet Pepper Pork and Warm Pineapple Salad

Venezuelan Food

Intermediate

Crispy Pinto Bean Arepa Tostadas with Sweet Pepper Pork and Warm Pineapple Salad

Name: Crispy Pinto Bean Arepa Tostadas with Sweet Pepper Pork and Warm Pineapple Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Venezolana
Ingredients: 1 1/2 cups pre-cooked white cornmeal; 3/4 cup cooked pinto beans; 1 1/2 cups warm water; 1 tsp salt; 3 tbsp vegetable oil; 11 oz cooked shredded pork shoulder; 1 cup Venezuelan sweet peppers; 1 cup white onion; 3 cloves garlic; 1 tbsp grated panela; 2 tbsp apple cider vinegar; 1 1/4 cups fresh pineapple; 1/4 cup fresh cilantro; 2 tbsp lime juice; 1/2 tsp ground cumin; 1/4 tsp black pepper

An original Venezuelan-inspired dish: mini arepas enriched with pinto beans, griddled until crisp, then topped with shredded pork sautéed with sweet peppers and a warm pineapple, onion, and cilantro salad. It balances savory, sweet, and bright flavors in a comforting main course.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

180 g pre-cooked white cornmeal (for the arepas)
150 g cooked pinto beans (escurridas and lightly machacadas)
360 ml warm water (for the dough)
6 g salt (divided)
45 ml vegetable oil (divided)
320 g cooked shredded pork shoulder (puede ser sobrante of pernil asado)
90 g Venezuelan sweet peppers (without semillas and in strips finas)
120 g white onion (en pluma fina, divided)
9 g garlic (chopped)
12 g grated panela (or piloncillo grated)
30 ml apple cider vinegar (divided)
180 g fresh pineapple (diced small)
12 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)
1 g ground cumin
1 g black pepper

Nutrition facts

per serving

458 kcal

Calories

24 g

Protein

42 g

Carbs

21 g

Fat

6 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. En un bol, mezcla la harina precocida de maíz blanco con 1 cucharadita de sal. Agrega el agua tibia poco a poco y mezcla. Incorpora las caraotas pintas cocidas ligeramente machacadas y 1 cucharada de aceite vegetal. Amasa 2 a 3 minutos hasta obtener una masa uniforme. Deja reposar 5 minutos.
2
2. Divide la masa en 8 porciones y forma discos de unos 8 cm de diámetro y 1 cm de grosor. Calienta una plancha o sartén grande a fuego medio y añade 1 cucharada de aceite vegetal. Cocina las arepas 4 a 5 minutos por cada lado, hasta que estén doradas. Pásalas a una bandeja y termina su cocción en horno precalentado a 375 °F / 190 °C durante 10 minutos.
3
3. Mientras se hornean las arepas, calienta 1 cucharada de aceite vegetal en una sartén a fuego medio. Agrega la mitad de la cebolla blanca y sofríe 2 minutos. Añade el ajo, los ajíes dulces, el comino molido y la pimienta negra; cocina 3 minutos más.
4
4. Incorpora el pernil de cerdo cocido y mechado, el papelón rallado y 1 cucharada de vinagre de manzana. Cocina 5 a 7 minutos, removiendo, hasta que el pernil quede jugoso y ligeramente glaseado. Ajusta con una pizca de sal si hace falta.
5
5. En otra sartén, coloca la piña fresca con la cebolla blanca restante y cocina a fuego medio durante 2 minutos con el vinagre de manzana restante. Agrega el jugo de limón, el cilantro fresco y una pizca de sal. Cocina 1 minuto más para lograr una ensalada tibia y brillante.
6
6. Retira las arepas del horno y, si deseas más textura, ábrelas ligeramente o presiónalas suavemente para que funcionen como tostadas gruesas. Reparte encima el pernil al ají dulce y termina con la ensalada tibia de piña.
7
7. Sirve de inmediato mientras las arepas estén crujientes y el pernil caliente.

Chef tips

If the pinto beans are very moist, drain them well so the dough does not become sticky. For a crispier surface, let the arepas rest for 2 minutes after baking before adding the topping.

Substitutions

You can use black or white beans instead of pinto beans. The pork can be replaced with cooked shredded chicken. If panela is unavailable, use brown sugar. Cilantro can be swapped for parsley, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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