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.
- 330 g pre cooked corn meal (Pan)
- 1 tl salt
- 500 ml water
- 3 el sunflower oil
- 800 g black beans
- 2,5 el picadillo spice melange
- 1 yellow bell pepper
- 200 g feta
- 15 g fresh fresh mint tray
- 10 g fresh parsley bag of 30 g
- 3 el White wine vinegar
- 2 tl tabasco red peppersauce
Put the corn flour and salt in a bowl. Add the water while stirring and quickly knead to a dough.
Divide the dough into 8 equal portions and form balls of this.
Roll out the balls with a rolling pin to a ½ cm thickness.
Take 2 frying pans. Heat 1 tbsp oil in each pan and fry per pan 4 corn buns on medium heat 10 min. Regularly.
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.
Season with pepper and salt. Stamp with the puree pestle into a coarse puree.
In the meantime, halve the peppers and remove the stem and seed lists. Cut the flesh into strips. Cut the feta into cubes.
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.
Mix in the tabasco. Season with pepper and salt.
Cut the corn rolls open as an envelope. Divide the bean puree, paprika, feta and salsa over it. Serve immediately.
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