This tasty Venezuelan recipe from Willie Harcourt-Cooze makes a real hearty lunch served with homemade arepas. And being Willie he's added a little cacao twist.
Serves 6
1. Heat the olive oil in a large pan. Add the onions, garlic and peppers and fry until soft.
2. Tip in the black beans and pour over enough chicken stock to cover. Simmer for 45 minutes.
3. Meanwhile prepare the arepas. Preheat a griddle pan. Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Leave to stand for 5 minutes.
4. Knead the dough for a couple of minutes then form into small balls. Flatten with the palm of your hand.
5. Place the arepas in the hot pan and fry 3-4 minutes, either side.
6. Before serving the black beans, stir in the cacao. Season and serve with the arepas.
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