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Corn & Amaranth Griddlecakes with Spicy Black Beans

De: ECHO Recipes | Main Dishes - Vegetables

Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

BLACK BEANS:

 

 

 

½

lb. (1.1 kl)

dried black beans

 

1

Tbsp. (15 ml)

dried epazote or 2 to 3 fresh leaves

 

3

medium cloves

garlic

peeled

 

 

fine sea salt

 

½

Cup (120 ml)

fresh cilantro

chopped

½ t0 1

Tbsp. (7.5 to 15 ml)

chipotle chile (canned in adobo sauce)

finely chopped

½

Tbsp. (7.5 ml)

cumin seeds

toasted & ground

GRIDDLECAKES:

 

 

 

2-1/4

oz. (1/2 cup plus 2 Tbsp – 250 ml.)

amaranth flour

 

1

oz. (1/4 cup)

all-purpose flour

 

1

tsp.

baking powder

 

¼

tsp.

baking soda

 

 

 

fine sea salt

 

3

oz. (1/2 cup)

medium-grind cornmeal

 

¼

cup

pine nuts

roughly chopped

1-1/2

oz. (3 Tbsp.)

unsalted butter

 

½

cup

buttermilk

 

1

large

egg

 

1

4-oz can

fire-roasted green chilies

drained, diced

½

cup

fresh or thawed frozen corn kernels

 

½

cup

scallions (white & green parts)

thinly sliced

½

medium

jalapeno

stemmed seeded, finely chopped

 

 

 

olive oil for the pan

 

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. BLACK BEANS :
  2. Rinse the beans and combine then in a 4-quart pot with the epazote (if using), garlic, and about 6 cups water.
  3. 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.
  4. Add 1 tsp. salt and simmer gently for another 10 minutes.
  5. 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.)
  6. Drain the cooked beans, reserving the liquid.
  7. Return the beans to the pot and add the cilantro, chipotle, cumin and about 1 cup of the reserved bean liquid.
  8. Simmer over medium heat, stirring occasionally for about 10 minutes.
  9. The beans should be very moist; if necessary add more of the bean liquid.
  10.  GRIDDLECALES:
  11. In a large bowl sift the amaranth flour, all-purpose flour, baking powder, baking soda and ¾ tsp. salt.
  12. Whisk in the cornmeal and pine nuts.
  13. Melt 2-1/2 Tbsp. of the butter in a medium bowl, whisk the buttermilk, egg and melted butter.
  14.  Stir in the chilies.
  15. Melt the remaining ½ Tbsp. butter in a 10-inch nonstick pan over medium heat.
  16. 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.
  17. Stir the corn mixture into the wet ingredients.
  18. You can prepare the griddlecakes to this point up to 4 hours ahead.
  19. When ready to cook the cakes, combine the wet and dry ingredients being careful not to overmix.
  20. Heat about 2 tsp. olive oil in a large nonstick pan or on a griddle over medium high heat.
  21. 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.
  22. 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.
  23. Transfer to a plate and keep warm.
  24. Ladle the beans into shallow bowls and top with griddlecakes.

Recipe Notes :

Recipe Serving #:

8 Griddle cakes & 2 ½ cuts beans serves 4

Etiquettes

corn Amaranth