Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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BLACK BEANS: |
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½ |
lb. (1.1 kl) |
dried black beans |
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1 |
Tbsp. (15 ml) |
dried epazote or 2 to 3 fresh leaves |
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3 |
medium cloves |
garlic |
peeled |
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fine sea salt |
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½ |
Cup (120 ml) |
fresh cilantro |
chopped |
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½ t0 1 |
Tbsp. (7.5 to 15 ml) |
chipotle chile (canned in adobo sauce) |
finely chopped |
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½ |
Tbsp. (7.5 ml) |
cumin seeds |
toasted & ground |
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GRIDDLECAKES: |
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2-1/4 |
oz. (1/2 cup plus 2 Tbsp – 250 ml.) |
amaranth flour |
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1 |
oz. (1/4 cup) |
all-purpose flour |
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1 |
tsp. |
baking powder |
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¼ |
tsp. |
baking soda |
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fine sea salt |
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3 |
oz. (1/2 cup) |
medium-grind cornmeal |
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¼ |
cup |
pine nuts |
roughly chopped |
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1-1/2 |
oz. (3 Tbsp.) |
unsalted butter |
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½ |
cup |
buttermilk |
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1 |
large |
egg |
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1 |
4-oz can |
fire-roasted green chilies |
drained, diced |
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½ |
cup |
fresh or thawed frozen corn kernels |
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½ |
cup |
scallions (white & green parts) |
thinly sliced |
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½ |
medium |
jalapeno |
stemmed seeded, finely chopped
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olive oil for the pan |
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Recipe Instructions:
- BLACK BEANS :
- Rinse the beans and combine then 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 the heat to low and simmer covered until the beans are just tender, about 1 hour.
- Add 1 tsp. salt and simmer gently for another 10 minutes.
- Remove the beans from the heat and let cool in their liquid. (You can prepare the beans up to 1 day ahead; refrigerate in their liquid.)
- Drain the cooked beans, reserving the liquid.
- Return the beans to the pot and add the cilantro, chipotle, cumin and about 1 cup of the reserved bean liquid.
- Simmer over medium heat, stirring occasionally for about 10 minutes.
- The beans should be very moist; if necessary add more of the bean liquid.
- GRIDDLECALES:
- In a large bowl sift the amaranth flour, all-purpose flour, baking powder, baking soda and ¾ tsp. salt.
- Whisk in the cornmeal and pine nuts.
- Melt 2-1/2 Tbsp. of the butter in a medium bowl, whisk the buttermilk, egg and melted butter.
- Stir in the chilies.
- Melt the remaining ½ Tbsp. butter in a 10-inch nonstick pan over medium heat.
- Add the corn kernels, scallions, jalapeno and a pinch of salt; cook stirring until the corn shows a few light-brown spots, about 5 minutes.
- Stir the corn mixture into the wet ingredients.
- You can prepare the griddlecakes to this point up to 4 hours ahead.
- When ready to cook the cakes, combine the wet and dry ingredients being careful not to overmix.
- Heat about 2 tsp. olive oil in a large nonstick pan or on a griddle over medium high heat.
- Drop ¼ cup of the batter at a time onto the hot pan and gently spread with the tip of a spoon to make 3-inch cakes.
- Cook until tiny air bubbles begin to pop through the tops. 3 to 4 minutes; then flip them and cook until deep golden brown and crisp on the bottom, about 3 minutes.
- Transfer to a plate and keep warm.
- Ladle the beans into shallow bowls and top with griddlecakes.
Recipe Notes :
Recipe Serving #:
8 Griddle cakes & 2 ½ cuts beans serves 4