White Bean and Corn Relish

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 1/2 pound white beans, soaked overnight and rinsed
  • 1 bay leaf
  • 1 cup freshly shucked corn
  • 1 tablespoon chopped shallots
  • Olive oil for cooking
  • 1/2 cup small diced cucumber
  • 2 tablespoons small diced red bell pepper
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 tablespoon champagne vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
  • Creole spice, recipe follows
  • Four oysters in the shell
Directions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

In a small sauce pan cook the beans until tender: drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with creole spice. Set aside to cool. In a small bowl combine the cooled beans, cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil. Season highly with creole spice.


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