Corn and Amaranth Griddlecakes with Spicy Black Beans

Ingredients

• ½ medium jalapeño, stemmed, seeded, and finely chopped
• Olive oil for the pan
• 1 Tbs. crumbled dried epazote, or 2 to 3 fresh epazote leaves (optional)
• 3 medium cloves garlic, peeled
• ½ cup chopped fresh cilantro
• ½ to 1 Tbs. finely chopped chipotle chile (from a can of chipotles in adobo sauce)
• ½ Tbs. cumin seeds, toasted and ground
• + 15 more ingredients
• • 2-¼ oz. (½ cup plus 2 Tbs.) amaranth flour
  • 1 oz. (¼ cup) unbleached all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 3 oz. (½ cup) medium-grind cornmeal
  • ¼ cup pine nuts, roughly chopped
  • 1-½ oz. (3 Tbs.) unsalted butter
  • 1 4-oz. can diced fire-roasted green chiles, drained
  • ½ cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced scallions (white and green parts)
  • ½ lb. dried black beans
  • Fine sea salt
  • Fine sea salt
  • ½ cup buttermilk
  • 1 large egg

Rinse the beans and combine them in a 4-quart pot with the epazote (if using), garlic, and about 6 cups water. Bring to a boil over high heat, stirring occasionally, then reduce to the heat to low and simmer, covered, until the beans are just tender, about 1 hour. Add 1 tsp. salt and simmer gentl...

View full recipe at Fine Cooking