# For buns:
# 100 ml water
# 200 ml milk (replace with water, for the fasting version)
# 150 g wholemeal flour
# 350 g white flour
# 2 teaspoons dry yeast
# 1 teaspoon salt
# 1 teaspoon sugar
# 2 tablespoons oil
Mix the yeast with the sugar and dissolve it with a little warm water. Leave it to rise for 10 minutes.
In the bowl of the bread machine we put the flour mixed with salt, over which we add the mayo. We put the rest of the water, the milk and the oil.
I used the kneading + leavening program.
The dough is divided into 6 parts. Each piece of dough is shaped into a ball and we put it in a tray lined with baking paper. Let it rise again, about 15-20 minutes, grease with egg and sprinkle with sesame seeds.
Bake in the oven over medium heat, about half an hour, until golden brown.
# For eating beans:
# 500 g beans
# 2 onions
# 1 carrot
# 2-3 tablespoons olive oil
# 1 cup tomato juice
# 1 bay leaf
# salt and pepper
# green parsley
Beans soaked for a few hours in cold water are boiled. Change the water after the first boil, fill it again with another boiled water and boil it until it is completely soaked. During boiling, change the water a few more times.
Finely chop the onion and carrot and simmer in the olive oil. Add the tomato juice and simmer a little until it starts to thicken.
Extinguish with the juice in which the beans were boiled, add the beans. Match the taste of salt and pepper, add a little thyme and bay leaf. When ready, sprinkle with chopped green parsley.
Cut a lid on each bun and scoop out the core with a spoon. You can keep the core in the fridge for meatballs or dry it in the oven and make it into breadcrumbs.
Fill with beans and serve immediately.
I had once seen the idea of serving at Oana's and now I thought of putting it into practice. 🙂