Chicharrón and Bean Arepas
This arepa is topped with refried beans and pork belly. In this recipe, I happened to have leftover white, red, and garbanzo beans. The beans got fried in rendered fat from the pork belly and mashed together with diced Chicharrón.
Ingredients
- 1 tbsp lard
- 1 cup beans pinto, kidney, Black, white, or garbanzo
- 1/4 cup Chicharrón finely chopped
- 2 slices chicharron
- 1/2 tsp cumin
- 1/2 tsp salt
- 3 tbsp water
- white onion thinly sliced
- cilantro chopped
- arepas
Instructions
- Finely dice a 1/4 cup of Chicharrón.
- Heat up lard in a sauté pan over medium high heat. Sauté the Chicharrón for 2 minutes.
- Add in the beans, salt, cumin, and water. Start mashing the beans.
- The beans should be smooth with little chunks of fried Chicharrón. Add more water if too thick.
- Top an arepa with 2 heaping tbsp of the beans. Add 2 slices of pork belly to the beans. Garnish with thinly sliced white onion and cilantro.
