Mexican Drunken Beans Brunch
Antos created this dish for MasterChef UK ™ Series 22. Grace Dent called it unlike anything she had eaten before, praising the depth of the cider-braised cannellini and the vivid parsley salsa, while Anna Haugh singled out the beautiful flatbreads, the crunch of the charred corn and the very good pickled shallots. This Fix-It keeps every praised element intact and corrects the one fault Anna named — too much cider making the beans sweet — by cutting the cider right back, using a dry one and cooking it off hard before building the braise with savoury stock.
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- FOR THE FLATBREAD
- plain flour, plus extra to dust
- baking powder
- salt
- natural yogurt
- Olive oil, for cooking
- FOR THE PICKLED SHALLOTS
- cider vinegar
- caster sugar
- shallots, very thinly sliced
- FOR THE DRUNKEN BEANS ★
- smoked streaky bacon, diced
- olive oil
- medium onion, finely diced
- garlic cloves, crushed
- ground cumin
- ground coriander
- × 400 g cans cannellini beans, drained & rinsed
- ★ ⅔ cup dry cider — use dry, not sweet
- ★ ⅔ cup chicken or vegetable stock
- Juice of 1 lime, added at the end
- Small handful fresh coriander , chopped
- Salt & black pepper, to taste
- FOR THE CORN ELOTE
- sweetcorn cobs
- mayonnaise
- Juice of ½ lime
- smoked paprika, to dust
- feta or cotija, crumbled
- FOR THE PARSLEY SALSA
- Large bunch flat-leaf parsley, finely chopped
- green chilli, finely chopped, to taste
- small garlic clove, minced
- capers, chopped
- extra-virgin olive oil
- of salt
- TO SERVE
- ripe avocado, sliced
- EQUIPMENT
- Medium heavy-based saucepan or shallow casserole