White bean and corn relish

1 servings

Ingredients

Quantity Ingredient
½ pounds White beans; soaked overnight,
; and rinsed
1 Bay leaf
1 cup Freshly-shucked corn kernels
1 tablespoon Chopped shallots
Olive oil; for cooking
½ cup Small-diced cucumber
2 tablespoons Small-diced red bell pepper
1½ teaspoon Chopped fresh thyme
1 tablespoon Champagne vinegar
2 tablespoons Olive oil
Salt; to taste
Freshly-ground black pepper; to taste
Bayou Blast - {Emeril's Creole Seasoning}; see * Note

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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