Arepas w/ Black Beans, Garlic Tostones and Avocado Chimichurri

Another decadent and oh so satisfying meal!  I used two recipes for this one:
The Surly Vegetarian: Venezuelan Arepas with Avocado Chimichurri
Pinch of Yum: Garlic Tostones

I made the black beans without a recipe, but here are simple instructions– soak the beans overnight in cold water, rinse, boil with about 3 cups water per 1 cup of beans and stick in a bay leaf.  When it starts to boil skim the foam off of the top, and reduce to a simmer.  At some point, throw in chopped red onion, minced garlic, and a minced serrano pepper (take out the seeds if you want less fire).  Do not put in salt until the end, otherwise the beans will stay hard.  At the end, put in salt and lime juice.  No measurements; in the midst of so many recipes I think it’s nice to put away the measuring cups/ spoons for one item.  It’s hard to go wrong.

One tip for this recipe: make the black beans and chimichurri in advance, then prep and pan-fry the tostones and arepas at the same time so they’re still crispy.  So good… though definitely not the healthiest, I’d say that occasional indulgence is necessary on the path to fulfillment.

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