Black Bean Empanadas



Feeling that particular smell of a recently baked empanada takes me back to my
childhood when my mom makes them. But even today, mom still graces us with her empanadas when we spend time together.



1 cup of cornflour
● 1 pinch of salt
● 1 pinch of sugar
● Water
● 1 Cup and ½ of Maizalito Black Beans
without broth
● ¼ Onion
● Oil



1. Mix the water, cornflour, and salt in a bowl and stir until a soft dough forms (add more water if needed). The consistency of the dough should be soft but not watery. Add the sugar, stir well, and let it rest.
2. Fry a little bit of onion with the oil and add the black beans, smashing them until it has a paste texture. Then take out the onion.
3. Take a small piece of cloth, moisten it, and place it on a firm base.
4. Take the dough and make small balls about the size of a medium lemon. Spread a little bit of oil on the tips of your fingers. Place the ball in the center of the cloth, stretching it with your fingers. It shouldn’t be too thick orb thin. Add a portion of Black Beans and close the empanada pressing the edges.
5. In a large pan, heat enough oil and fry the empanadas until golden. Drain on absorbent paper to remove excess fat.