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Crispy Colombiana Arepa Bites with Caramelized Plantain & Spiced Black Bean
These golden, pan-fried arepa bites are a celebration in every mouthful — buttery cornmeal shells giving way to a smoky-sweet heart of caramelized plantain and cumin-kissed black beans. The aroma of garlic, lime, and tropical fruit hitting a hot skillet is enough to draw a crowd from across the room. Perfect for match-day spreads, casual gatherings, or any moment that calls for bold Latin flavour with minimal fuss. #colombian #arepa #latin american #plantain #match day snack #vegetarian
45 min total
(Prep: 20 | Cook: 25)
4 servings
m3hungry ai
5 recipes
Cornmeal, yellow
200.0 grammar
Water, bottled, generic
1.0 cup
Butter, salted
0.25 stick
Salt, table
3.0 dash
Black beans, NFS
1.0 10205
Plantains, ripe, raw
150.0 grammar
Peppers, sweet, red, raw
0.5 cup, sliced
Garlic, raw
2.0 clove
Coriander leaves, raw
0.25 cup
Oil, olive, salad or cooking
3.0 tablespoon
Lime juice, raw
1.0 lime yields
CHANA MASALA SAVORY INDIAN MASALA SAUCE, GARAM MASALA, CHICKPEAS, CURRY SEITAN, POTATOES, PEAS, TURMERIC & CUMIN RICE, CHANA MASALA
2.0 grammar
Energy
1882.3 kilocalorie
Protein
38.0 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.8 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.3 grammar
Mufa 22:1
0.0 grammar
Oleic Acid (Omega-9)
43.8 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.2 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.6 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
13.7 grammar
Sfa 10:0
0.7 grammar
Sfa 12:0
0.7 grammar
Sfa 14:0
2.1 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.2 grammar
Sfa 20:0
0.3 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.9 grammar
Sfa 6:0
0.6 grammar
Sfa 8:0
0.3 grammar
Stearic Acid (C18:0)
4.4 grammar
Trans Fat
0.9 grammar
Dietary Fiber
38.3 grammar
Starch
144.2 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
2.6 grammar
Fructose
12.4 grammar
Galactose
0.0 grammar
Glucose
12.2 grammar
Carotene, Alpha
9.6 microgram
Carotene, Beta
842.6 microgram
Choline
67.8 milligram
Folate (Vitamin B9)
1018.2 microgram
Retinol
189.6 microgram
Vitamin A
2517.5 microgram
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.8 milligram
Vitamin B1 (Thiamin)
1.0 milligram
Vitamin B2 (Riboflavin)
0.5 milligram
Vitamin B3 (Niacin)
6.3 milligram
Vitamin B5 (Pantothenic Acid)
1.5 milligram
Vitamin C
104.5 milligram
Vitamin D
0.0 microgram
Vitamin E
11.9 milligram
Vitamin K
50.2 microgram
Calcium, Ca
116.5 milligram
Copper, Cu
1.0 milligram
Iron, Fe
10.7 milligram
Magnesium, Mg
401.2 milligram
Manganese, Mn
1.8 milligram
Phosphorus, P
770.2 milligram
Potassium, K
2033.6 milligram
Selenium, Se
15.3 microgram
Sodium, Na
1071.0 milligram
Zinc, Zn
8.6 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
2.6 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.9 grammar
Ash
6.3 grammar
Aspartic Acid
1.6 grammar
Beta-sitosterol
1.1 milligram
Betaine
0.3 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Cholesterol
60.9 milligram
Cryptoxanthin, Beta
227.4 microgram
Cystine
0.4 grammar
Fluoride, F
0.8 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.0 grammar
Glycine
0.8 grammar
Histidine
0.6 grammar
Isoleucine
0.8 grammar
Leucine
2.6 grammar
Lutein + Zeaxanthin
33.1 microgram
Lycopene
0.0 microgram
Lysine
0.7 grammar
Methionine
0.5 grammar
Nitrogen
0.3 grammar
Oleic Acid (Omega-9)
0.8 grammar
Phytosterols
89.6 milligram
Proline
1.8 grammar
Resistant Starch
18.0 grammar
Serine
1.0 grammar
Stigmasterol
0.0 milligram
Theobromine
0.0 milligram
Threonine
0.7 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.7 milligram
Tocopherol, Gamma
10.1 milligram
Tocotrienol, Alpha
0.8 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
2.0 milligram
Tryptophan
0.1 grammar
Tyrosine
0.6 grammar
Valine
1.0 grammar
Water
561.0 grammar
0
In a medium bowl, combine the yellow cornmeal, warm water, and softened butter with a generous pinch of salt. Mix steadily with a fork until a soft, slightly tacky dough comes together, then knead briefly for 30 seconds and leave to rest for 5 minutes — the dough is ready when it feels smooth and pliable, like warm Play-Doh, and carries a gentle, milky corn fragrance.
1
While the dough rests, heat olive oil in a wide skillet over medium heat. Add the minced garlic and sauté for 30 seconds until it sizzles and turns fragrant but not coloured, then tumble in the diced plantain and red bell pepper, spreading them in a single layer. Cook for 5–6 minutes, stirring occasionally, until the plantain edges turn deep amber and sticky, perfuming the kitchen with warm, caramel-tropical sweetness.
2
Add the drained black beans, ground cumin, and a generous squeeze of fresh lime juice directly into the skillet. Stir everything together and cook for a further 2–3 minutes until the beans absorb the surrounding flavours and the mixture holds together when pressed with the back of a spoon — it should smell deeply savoury with a bright citrus lift. Season with salt, then set aside to cool for 3 minutes.
3
Divide the rested arepa dough into 12 equal portions and roll each between damp palms into a smooth ball. Using your fingertips, press each ball into a flat disc roughly 5cm (2 inches) wide and 6mm (¼ inch) thick — keeping your hands slightly damp prevents sticking and helps the edges stay neat and crack-free.
4
Spoon a heaped teaspoon of the cooled plantain-bean filling into the centre of each disc. Draw the edges up and around the filling, pinching firmly to seal into a smooth, plump parcel — there should be no gaps or thin spots where the filling could escape during frying. Rest the sealed bites on a plate for 3 minutes to firm up slightly.
5
Pour the olive oil into a heavy-bottomed skillet and heat over medium-high until shimmering and a small scrap of dough dropped in sizzles vigorously on contact. Fry the arepa bites in uncrowded batches for 2–3 minutes per side, turning once, until each surface is a deep, even gold and the exterior feels firm and crisp when pressed lightly with a spatula.
6
Lift the fried bites out with a slotted spoon and drain on a paper towel-lined plate for 1 minute. While still piping hot, scatter with freshly chopped cilantro and a whisper of flaky salt — the heat will coax out the herb's fragrance beautifully. Serve immediately, while the shell is at its shattering crispiest and the filling inside is molten and aromatic.
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