Red Eye Beans
Red Eye Beans on Toasted Corn Bun
Corn Buns
200ml milk
7g dried yeast
50g castor sugar
2 eggs
½ teaspoon salt
50g melted butter
350g strong bread flour
75g cornmeal or polenta
1 egg yolk
Warm the milk to blood temperature and place in a bowl.
Add the yeast and sugar and leave for 10 minutes to foam up.
Add the eggs and salt. Mix in the flour and polenta to a dough and turn onto a floured surface (or if you have a mixer with dough hook mix it in it for 5 minutes) and knead for 10 minutes.
Turn into an oiled bowl and cover with cling. Leave at room temperature for an hour.
Divide into 8 pieces. Roll each one into a round and place on a floured baking tray.
Brush with egg yolk. Allow to sit for 15 minutes.
Set oven to 190°c.
Bake for about 20 minutes or until the bottom sounds hollow when tapped.
Red Eye Baked Beans
100g chopped smoked bacon lardons or smoked pancetta
1 onion, finely chopped
2 cloves garlic
1 teaspoon ground coriander
Pinch nutmeg
1 teaspoon sweet smoked paprika
100ml espresso coffee
500ml passata
2 tablespoons American mustard
2 tablespoons treacle
1 tablespoon sherry vinegar
2 tablespoons Maple syrup
2 tins cannellini, borlotti or haricot beans, drained
Cook the lardons in a pan until crisp and golden.
Add the onion and garlic and cook for 5 minutes.
Add the coriander, nutmeg and paprika.
Cook for 30 seconds and add the espresso, passata, mustard, treacle, vinegar and maple syrup. Add salt and pepper to taste. Simmer for 10 minutes. Add the beans and cook for 20 minutes. Check seasoning.
Split the buns, toast and top with beans.
Add crispy bacon and grated cheese if you wish.
