Brazilian bean cakes with arepa bun and tomato chilli salsa recipe

Posted on 25 May 2011

Arepas are a kind of bread pattie made from a special type of cornmeal. They are very popular in Venezuela, Columbia and the rest of Latin America. They can be grilled, baked or fried and are usually stuffed or topped with cheese, eggs, meat or fish. Not that I needed any encouragement to make these, but the packet of the cornmeal is irresistible.

I actually bought the packet without realising it was for making arepas just because I like the design. It’s not normal cornflour or cornmeal – its precooked. Just look out for the packaging, you can’t miss it.  To make the arepas: just add hot water and salt to the cornmeal and bring it together to form a stiff dough then cut it into four and then roll each one into a ball.

Wet your hands with some more hot water and roll the ball in your palm until smooth. Then press it out into a disc shape. Using more hot water (to glue it)  if it starts to crack at the edges. To cook them, I just heated a little oil in a frying pan and cooked them for 6 -7 minutes, turning occasionally until they have what the Latin Americans call a cara (face).  And they really do develop a face, it’s hilarious.

Brazilian Bean Cakes

makes 4 small cakes enough for 2 people, vegan, gluten-free

  • about 300 gr red beans, rinsed and drained
  • 4 or 5 tbsp tomate frito (tomato puree, passata)
  • 1 tbsp olive oil
  • salt & black pepper
  • 1 small onion, finely chopped
  • 2 tbsp chickpea flour plus extra for dusting
  • 1 red chilli, (remove seeds and chop)
  • 2 tsp dried oregano
  • a handful of chopped fresh coriander

Blend the beans and tomate frito (puree/passata) in a bowl or a food processor. Heat the oil over a medium to high heat and fry the onion with a pinch of salt until well browned (5- 8 minutes).  Stir the chickpea flour into the onions, then add the bean puree, oregano, chilli, coriander and season well with salt & black pepper.

Cook until the mixture holds it’s shape and comes together. Cool, covered in the fridge then shape into four patties. Put some chickpea flour on a flat plate and roll and dust the cakes with the flour while shaping them. (You can also roll in flour, egg & breadcrumbs if you want) Then put them back in the fridge to chill.

Heat two or three tablespoons olive oil in a large frying pan over a medium heat and cook until browned on both sides. Cooking time is usually around three minutes a side.

Arepa Buns

makes 4, vegan, gluten-free

  • 300 ml hot water
  • 1/2 tsp salt
  • 225 gr masa harina flour (precooked cornflour)
  • about 1 tbsp oil for frying

Mix the flour and salt in a large bowl and gradually add the hot/warm water, mixing with a wooden spoon to form a stiff dough. Leave to stand for five minutes.

Preheat the oven to 200 °C. Knead the dough for a couple of minutes then cut into four and roll into balls. You may need to wet your hands with some more hot water to make it easier. Flatten the balls with the palm of your hands into discs about three inches in diameter just under 2 cm thick. Use the hot water to smooth out any cracks around the edges.

Heat the oil in a large frying pan over a medium heat and fry the arepas for about 6-8 minutes turning 3 or 4 times until they are golden & crispy and have a cara. Drain on paper towels then put in the oven for 5 – 10 minutes while you cook the bean cakes.

Tomato Chilli Salsa & Avocado Puree

enough for four bean cake arepas, vegan, gluten-free

  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 1 red chilli, chopped
  • 1 small clove garlic/ young garlic green parts, chopped
  • 2 tbsp vinegar
  • 1 tbsp olive oil
  • the juice of 1/2 lime
  • a handful of fresh coriander, chopped
  • 1 tbsp tomate frito (tomato puree/passata)
  • salt & black pepper

Blend everything together in a bowl or processor. Check seasoning and add more salt/lime juice/olive oil if necessary.

  • 1 small avocado
  • the juice of 1/2 a lime
  • salt & black pepper
  • chilli oil

Put everything in a bowl and mash together with a fork. Taste for seasoning.

To serve, cut the arepa through the middle, spread tomato chilli salsa on one side and the avocado puree on the other. Put the bean cake in the arepa, add some leaves, close, squash down and devour … try not to get tomato salsa down your front!






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