Eye Bean Salad with Cornbread

Ingredients

• 200 g dried snake bean
• butter (for the pan)
• 350 g corn grits
• 350 g wheat flour
• 1 tsp Baking powder
• 1 tbsp salt
• 120 g corn (canned)
• 375 ml buttermilk
• 2 Eggs
• 50 g softened butter
• 4 tbsp brown sugar
• 1 tbsp freshly chopped parsley
• 150 g waxy potatoes
• 2 carrots
• 0.5 diced onion
• 1 tsp maple syrup
• 2 tbsp white wine vinegar
• 3 tbsp Rapeseed oil
• 1 tbsp thyme
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the beans overnight.

2. 2.

   Preheat oven to 180°C fan for cornbread. Grease baking sheet. Combine grits, flour, baking powder and salt in a bowl. Drain corn kernels and add buttermilk, eggs, butter, sugar and herbs; mix with hand mixer until smooth. Spread on sheet, level, bake ~45 minutes golden brown. If too dark cover with foil. Remove, cool briefly, then lift out of pan onto rack to cool.

3. 3.

   Cover beans in pot with water, add pinch salt, bring to boil. Simmer over medium heat for about 1 hour. Peel potatoes and carrots, cut into ~1 cm cubes. Cook both in salted water for ~10 minutes until firm. Skim off foam, drain lightly into bowl. Drain beans, shock in cold water, let drain, add to vegetables. Mix with onion cubes, maple syrup, vinegar, oil and thyme; season with salt and cayenne pepper. Cut cornbread into pieces, fill bowls with salad, serve together.