Black Bean and Chili Scrambled Egg Arepas
I’ve been looking for Harina P.A.N. for quite some time now, and finally found one place to get it in Sydney; the Essential Ingredient in Rozelle. It was worth the drive! This was a great breakfast and pretty simple to make. Note: let the arepa’s cool off before you cut them, or it’ll fall apart a bit.
I should mention, if you haven’t heard of them, that arepa’s are a Venezuelan corn cake… think of it like a taco shell, but like, tastier.
- 1 can of black beans, cooked on medium for 15 minutes
- 2 eggs
- 1 tsp chili powder
- 1 cup Harina P.A.N.
- 1 1/2 cups warm milk
- 1/2 cup grated cheese
- 4 tbsp butter
- Olive oil, salt and pepper
Mix Harina P.A.N., 1 1/4 cups milk, and cheese. Season with salt and let sit while you get a pan hot. Melt butter in the pan, and form 1/2 inch thick, 3 inch wide rounds of the dough. Fry for about 5 minutes on each side until golden, and then move to a baking tray and bake for 15 minutes at 200C / 375F. Set aside for at least 10 minutes before slicing into it to make a pita.
In the meantime, get your beans ready and mix up the eggs, chili, and remaining milk. Season and scramble in a medium heat pan. Serve together in the arepas.