Heat oil. Add sofrito. Fry for 2 minutes until it becomes fragrant.
Add beans and stir fry so they are well coated with the sofrito.
Add 3 cups water, cumin and bay leaf. Bring to a boil. Reduce to a simmer and cook for 45 minutes, until beans are tender, adding more water if necessary.
Remove the bay leaf.
With am immersion blender, puree half of the beans.
Add cilantro and salt, to taste. Stir to combine.
While the beans are cooking, make the arepas.
In a large bowl, mix flour and salt. Add 1 cup of the warm water and then slowly add the rest as needed until you have a soft dough. Dough comes together very easily and should be soft, but not sticky. Let rest for 10 minutes covered with a damp cloth.
Divide dough into 6 pieces and form into balls. Take one and flatten in between your hands. Take about 1 1/2 tablespoons of the cheese and place in the center. Fold the sides over the filling making sure it is well sealed.
On a lightly floured surface, gently roll into a circle about 5" in diameter. The dough will crack on the edges so you need to constantly be shaping the sides of the discs with your hands as you roll the arepas out. Repeat until all the dough has been used.
As you are rolling out the dough, start to fry the arepas.
In a skillet, heat enough oil for shallow frying. Add arepas and fry on medium heat for about 5 minutes on each side until golden brown and crusty on the outside.
Place on a paper towel lined plate to absorb excess oil.