Arepa de Dominó – Venezuelan Black Beans and White Cheese

Named for its striking black-and-white appearance, the Arepa de Dominó is one of Venezuela’s most iconic combinations. Earthy black beans meet creamy, salty queso blanco in a pairing so perfect it borders on genius.

Ingredients

• 2 cups masarepa
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp oil
• 1 can (15 oz) black beans (or 2 cups cooked)
• 1 garlic clove, minced
• ½ tsp cumin
• 1 tbsp butter
• 200 g (7 oz) queso blanco or fresh white cheese
• Sliced avocado (highly recommended)
• Salt to taste

Step-by-Step Instructions

1. Prepare arepa dough: combine masarepa, warm water, salt, and oil. Knead 2 minutes. Rest 5 minutes.
2. Form 8 discs about ½ inch thick.
3. Cook on your arepa maker for 7–8 minutes until deep golden.
4. In a saucepan, melt butter over medium heat. Sauté garlic 30 seconds.
5. Add black beans with a splash of their liquid. Season with cumin and salt. Simmer 5 minutes.
6. Lightly mash about a quarter of the beans to thicken the mixture — leave the rest whole for texture.
7. Slice each hot arepa open. Layer with black beans, generous slices of white cheese, and avocado.
8. Serve immediately so the cheese begins to melt from the heat of the beans.

Pro Tips

• For the most authentic experience, use Venezuelan queso de mano or queso blanco from a Latin grocery.
• The black-and-white contrast is the dish’s signature — layer, don’t mix.
• Canned black beans work perfectly; no need to cook from scratch.
• A drizzle of olive oil and flaky sea salt on the cheese takes it to the next level.