Corn and Amaranth Griddlecakes with Spicy Black Beans

Corn and Amaranth Griddlecakes with Spicy Black Beans
Photo by Scott Phillips

Ingredients

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

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

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