Arepas with Melted Cheese & Herbs

About This Dish

Arepa Dominó is one of Venezuela's most iconic fillings — corn cakes split open and stuffed with black beans and cheese, the "black and white" that gives the dish its domino nickname. Here it's finished with a bright, crunchy cabbage slaw on the side.

Why It Works for a Low-FODMAP Diet

• Masarepa: Pre-cooked corn flour is naturally low-FODMAP and gluten-free.
• Canned black beans, rinsed: Rinsing washes away most of the FODMAPs that build up in the canning liquid, keeping a standard serving well within low-FODMAP limits.
• Garlic-infused olive oil: Brings garlic flavor to the beans without the fructans in whole garlic cloves.
• Verjus instead of vinegar or lime: Gives the slaw dressing its tang without vinegar's sharpness or a heavy hit of citrus acid.

Make It Your Own

• No oven? Finish the arepas covered on the stovetop over low heat instead, flipping occasionally, until they sound hollow when tapped.
• Cheese options: Feta gives the traditional salty bite; Monterey Jack melts more.
• Bigger batch: The dough scales up easily — double it for four arepas per person instead of two.

Storage

Best served warm, right after filling, while the cheese is melty and the crust is crisp. Unfilled arepas keep a day or two and reheat well split and toasted; fill just before eating. Slaw keeps refrigerated up to 2 days.