Arepas con Pollo y Avocado

Sometimes it happens that you just have all the ingredients on hand and presto meal magic! I love it when there is no shopping required. Such was the case with arepas con pollo y avocado. The Venezuelan dish was fast and flavorful. A small cornbread cake sliced in half and filled with a mixture of green onions, cilantro, avocado, chicken, lemon juice and chili powder. It was supposed to be lime juice, but the lemon was what we had on hand. This makes me want to try more food from South America in the future.

Black Bean Soup

Jason makes a simple black bean soup. It's a pound of black beans, eight cups of water and about a tablespoon of salt. Cook until the beans are tender, approximately four to six hours. The soup is then topped with fresh ingredients of your choosing. We used purple onion, jalapeno, cilantro and queso fresco.