Arepas with black beans & salsa verde

Name: Arepas recipe
Yield: Serves 4-6 (makes about 10 arepas)
Ingredients: 300g fine cornmeal (I use the P.A.N. brand); 1 heaped teaspoon sea salt; 1 tablespoon olive oil; Olive oil; 1 teaspoon cumin seeds; A large bunch of coriander, stalks and leaves chopped; 1 teaspoon smoked paprika; 2 x 400g tins of black beans (or 500g homecooked beans); 1 green chilli, finely chopped; 1 red onion, halved and very thinly sliced; Juice of 1 lime; Pinch of flaky sea salt; 150g block of feta or vegan-style feta cheese; Small bunch of coriander, leaves picked; 3-4 tablespoons olive oil; Zest and juice of 1 lime; 1 green chilli; Coriander leaves; A small bunch of radishes, thinly sliced; A couple of limes for squeezing over; Crumbled feta

Anna Jones' recipe for Venezuelan arepas filled with black beans, pickled red onions and salsa verde is a spectacular feast

By Anna Jones

1 May 2021

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These are what we ate the day after we got married. One of the amazing people who cooked our wedding feast, Bea (@bmangobajito), is from Venezuela and she made the most perfect arepas - feather light but hearty enough to soak up a few wines from the night before. While we ate this for breakfast, these arepas could be eaten for any meal. Happy, happy food. Thank you, Bea, for sharing this recipe with me.

This recipe is extracted from 'One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet' by Anna Jones (Fourth Estate)

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