SPICY CORN CAKES WITH BLACK BEANS

serves 4
1 can (15 oz/470 g) black beans,
drained and rinsed
1 tsp chopped fresh oregano,
plus more for garnish
2 tsp chili powder
2⁄3 cup (3 oz/90 g) stone-ground
yellow cornmeal
2 Tbsp all-purpose flour
1⁄4 tsp baking soda
Salt and freshly ground pepper
3 Tbsp unsalted butter, melted
1 cup (8 fl oz/250 ml) buttermilk
1 egg
1⁄2 cup (3 oz/90 g) fresh corn kernels,
cut from 1 ear of corn
2 tsp canola oil, or as needed
In a large saucepan, stir together the beans,
oregano, and 1 tsp of the chili powder. Cook
over medium heat, stirring occasionally,
until the beans are heated through. Remove
from the heat and cover to keep warm.
In a bowl, whisk together the cornmeal,
flour, baking soda, remaining 1 tsp chili
powder, 1⁄2 tsp salt, and 1⁄8 tsp pepper. In
another bowl, whisk together the butter,
buttermilk, and egg until well combined.
Working quickly, mix the wet ingredients
into the dry ingredients until just blended,
leaving small lumps. Fold in the corn.
Heat a large cast-iron frying pan over
medium-high heat. Brush with 1 tsp of the
oil. Working in batches, add the batter, using
1⁄4 cup (2 fl oz/60 ml) for each pancake. Cook
the pancakes, turning once, until browned
and puffy, about 4 minutes total. Transfer to
a plate and cover loosely with foil. Stir the
batter and brush the pan with more oil as
needed between batches.
Arrange the pancakes on a platter or plates,
top with the beans, sprinkle lightly with
oregano, and serve.