Black Beans and Corn Cakes

This is a dinner I started making when my husband was doing a top-8 elimination diet, but its still one of my favorites. These days, we're a little more flexible with the toppings, but the basics are the same. The corn cakes are inspired by arepas, but we prefer them flatter than what I believe is traditional for arepas. The beans are the real star. They slow cook all day, make the house smell amazing, and require planning ahead but very little active time and no skill.

arepa ingredients

• 1 lb dry black beans

• 1 white onion, diced

• 1 can tomatoes with green chiles

• 2 cups Masarepa

• 2 teaspoons salt plus more for seasoning to taste

• toppings of your choice such as: guacamole, salsa, pickled red onion, carnitas, shredded cheese

1. Optionally, soak the dried black beans overnight. Cover them with enough water so that there is about 2 inches of water above the beans.

2. Drain (if you soaked them) and rinse. Put them in the crock pot and add the can of tomatoes with green chiles, the onion, and 1 teaspoon sale. Add enough water to generously cover the beans.

3. Turn the crock pot on low and let it cook for about 8 hours or until the beans are soft. Stir every few hours and add water as needed. Taste and add salt as needed.

4. For the corn cakes, mix together the masarepa, 1 teaspoon salt, and 3 cups water. 

5. Mix well, cover, and let it sit in the fridge for a few hours. 

6. When you're ready to cook, heat up a griddle or pan on the stove. Grease it with vegetable oil (or butter). Scoop out about 2 Tablespoons of the 'dough', form into a ball, place on the hot griddle/ pan.  Press down to form a thin patty. Cook for a few minutes on each side until lightly golden brown. Repeat until you use up the dough.

7. Serve while the corn cakes are still hot.  Scoop beans onto corn cakes and add your favorite toppings. 

blackbeans and corn cakes with cheese

blackbeans and corn cakes with onion and pork

NOTES:

Masarepa is a type of corn meal that is pre-cooked.  You cannot substitute regular corn meal or Masa Harina.  My regular grocery story carries PAN and Goya brand masarepa in the international food aisle and both work great. You can also find it online or at specialty markets.

You can also choose to make this meal faster by cooking the beans on the stovetop in a pot in 2 to 3 hours, with or without soaking.