Emily's Corn Cakes With Black Beans

everyones raving about this dish! Easy to throw together any night of the week. Vegetarian, and you won't miss the meat one bit. Serves 4-6, double for large family.

1 can black beans
1/2 tsp oregano
2 tsp chili powder, divided
1/2 onion, chopped fine
2/3 cup stone ground yellow corn meal
2 T flour
1/4 tsp baking soda
3 T butter, melted
1 cup buttermilk
1 egg
1/2 cup frozen corn, thawed
2 tsp oil
Salt & pepper
Chopped cilantro, sliced green onion, sour cream for toppings

Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.

Smashed Black Beans

Can make the beans and jalapeño rice the day before!

1/2 onion, chopped
1/2 jalapeño, seeded and chopped
1 T oil
1 tsp cumin
1 tsp oregano
1 tsp salt
3 cloves garlic, minced
2 cans black beans, drained
1 cup chicken broth
1 T white wine vinegar
Cook onions and jalapeño in oil. Add spices, salt and garlic, cook 2 mins. Add beans and broth and 1 cup water. Bring to boil, reduce and simmer 15 mins till most of the liquid is gone but not dry. Smash with a potato masher slightly, add vinegar. Serve with chiles rellenos and jalapeño rice.