Arepas

300g corn meal 1 T. olive oil 1 t. salt 450 ml boiling water Black beans: 2 (400g) black beans 1 fingely chopped red pepper 1 finely chopped red chili 3 cloves garlic 1/2 red onion diced 1 t coriander 1 t. cumin 1 t. smoked paprika 1/2 t. salt 1 T. peanut butter squeeze of lime Guacamole: 1 ripe avocado 1 T. diced red oinion 2 cloves garlic, minced 1 T. chopped cherry tomato 1 T chopped fresh cilantro 1 T. olive oil juice of 1 lime salt pickled onions: 1/2 red oinion, sliced 1 T. white vinegar 1 t. salt boiling water finely chop half a red oiion and use the other half for pickling. put the pickle ingredients into a small bowl and set aside. chop the rest of the veg, then mix the arepa ingredients together and let stand whil cooking the beans. saute the other half of the oion with a pinch of salt for 5 min. then add garlic, spices, salt and red pepper. cook down until it starts to stick on the bottom of the pan. add the beans and their juice, simmer for 10 min. add the peanut butter. squeeze of lime and season to taste. take off heat. remove beans and wipe out the pan. roll the arepas with your hands to make 7-8 cm discs which are about 1-1.5 cm thick. fry for 5-7 mnutes on each side until browning and hard to the touch