White bean & corn relish

1 servings

Ingredients

Quantity Ingredient
½ pounds white beans; soaked overnight,
1 ; and rinsed
1.00 bay leaf
1.00 cup freshly-shucked corn kernels
1.00 tablespoon chopped shallots
1 olive oil; for cooking
½ cup small-diced cucumber
2.00 tablespoon small-diced red bell pepper
1½ teaspoon chopped fresh thyme
1.00 tablespoon champagne vinegar
2.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1 bayou blast - {emeril's creole seas; oning}, see *

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 salt and pepper. 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 the Bayou Blast.

This recipe yields about 3 cups of relish.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-01-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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