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Samuela
Vega arepas with beans and salsa
Rolls of flour paste with a filling of black beans, picadillo (spice mix of Jonnie Boer), paprika, feta, mint, parsley, white wine vinegar and red peppersauce tabasco.
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Ingredients
Directions
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Put the corn flour and salt in a bowl. Add the water while stirring and quickly knead to a dough.
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Divide the dough into 8 equal portions and form balls of this.
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Roll out the balls with a rolling pin to a ½ cm thickness.
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Take 2 frying pans. Heat 1 tbsp oil in each pan and fry per pan 4 corn buns on medium heat 10 min. Regularly.
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Let the beans drain in the meantime. Heat the oil in a frying pan and fry the beans with the picadillo over medium heat 5 min.
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Season with pepper and salt. Stamp with the puree pestle into a coarse puree.
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In the meantime, halve the peppers and remove the stem and seed lists. Cut the flesh into strips. Cut the feta into cubes.
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Remove the leaves from the coin. Put the parsley and wine vinegar in a tall cup and puree with the hand blender to a smooth mass.
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Mix in the tabasco. Season with pepper and salt.
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Cut the corn rolls open as an envelope. Divide the bean puree, paprika, feta and salsa over it. Serve immediately.
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Nutrition
735Calories
Sodium0% DV1.010mg
Fat43% DV28g
Protein50% DV25g
Carbs29% DV87g
Fiber68% DV17g
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