For the Arepas,

Preheat the oven to 180C or 350F.
In a jar, place the warm water and dissolve the sugar and salt. In a bowl, place the flour and oil, add the water, stirring with a fork. Let stand 1 minute.
Using your hand or a wooden spoon, stir well. Let stand for 5 minutes. Knead until the dough does not stick to the bowl, add flour or water until the consistency is adequate, and the dough does not stick to the hands. Divide the dough into ten equal portions (85 grams or 3 ounces each). With damp hands, form balls and flatten using the palm of your hand.

Heat a skillet over medium heat, brush with oil. Cook the arepas for 3 minutes per side and place them on a baking sheet. Finish cooking in the oven for 15 minutes.

For the black bean stew,

In a medium saucepan, heat one tablespoon of oil over medium-high heat. Add the onion and cook, stirring for 8-10 minutes until golden. Add the canned beans (without draining), stir, add the salt, cumin, and panela. Stir well until all is hot and incorporated. Try and adjust the seasoning.

To serve,

Open the arepas and fill with the beans and the fresh cheese. Serve right away.