Arepas avocado spicy beans and cocoa recipe

Get a taste of South America with this arepas with avocado, spicy beans and cocoa recipe. The arepas – or corn flatbreads – are complemented by a lovely combination of flavours and textures and, aside from being deliciously crunchy, the corn treats contain collagen-boosting vitamin C, which is great for skin and joints. The topping is just as nutritious: spicy beans mixed with cocoa for an iron-rich base and topped with avocado, full of the right kind of fatty acids. Finish off with the fresh tomato-coriander salsa for an energy boost.

Ingredients (serves 2)

1 red chilli

2 tomatoes

10g fresh coriander

2.5g Mexican seasoning

2g cocoa powder

1 red onion

10g garlic

1 tin kidney beans

1 lime

30g rocket

2 avocadoes

150g Harina Pan maize flour

70g tomato purée

Salt
and black pepper

Olive oil

Method 


Peel and finely chop the onion and garlic. Cut the chilli in half, remove the seeds and finely chop. If you prefer it spicy, add some seeds. Wash the coriander and finely chop the leaves and stalks. Wash the tomatoes and finely chop.

Drain and rinse the beans. Place a medium saucepan with 1tbsp oil on medium heat. Add the garlic, half of the onion and chilli to the pan, cook for 2 mins. Add the beans, cocoa, spice mix, half of tomato paste, and 100ml of water. Mash with a fork and keep warm.

In the meantime, heat a griddle pan on high heat until smoking. Cut the avocado into quarters, carefully peel away the skin and remove the stone. Coat with a little oil, salt and pepper, and cook for 2 mins on each side. Remove from the heat and set aside.

Add the maize flour and 1tsp of salt to a medium bowl and mix. Create a well in the centre of the flour and pour in 300ml of tepid water, mix well. You may have to use your hands for this. Divide the mixture into six equal portions and form into ½cm thick rounds.

Heat a large frying with 2tbsp of oil on medium heat. In batches add the arepas to the pan and cook for 2 mins on each side, until crispy and golden. For the salsa, place the remaining onion, chilli, tomato and coriander into a small bowl. Season with salt and pepper.

Halve the lime, then squeeze the juice of one half into the salsa bowl. Cut the remaining half into wedges. Plate the arepas, add some of the beans and avocado. Wash the rocket. To finish, garnish with some rocket and serve with the lime wedges and tomato salsa.

Recipe courtesy of chef Hannah at Marley SpoonArepas with avocado, spicy beans and cocoa recipe