Name: White Bean And Corn Relish
Ingredients: 1/2 lb White beans; soaked overnight,; ; and rinsed; 1 Bay leaf; 1 c Freshly-shucked corn kernels; 1 tb Chopped shallots; Olive oil; for cooking; 1/2 c Small-diced cucumber; 2 tb Small-diced red bell pepper; 1 1/2 ts Chopped fresh thyme; 1 tb Champagne vinegar; 2 tb Olive oil; Salt; to taste; Freshly-ground black pepper; to taste; Bayou Blast - {Emeril's Creole Seasoning}; see * Note

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CATEGORY	CUISINE	TAG	YIELD
Grains		Essnce13	1	servings

INGREDIENTS

1/2	lb	White beans; soaked overnight,
		; and rinsed
1		Bay leaf
1	c	Freshly-shucked corn kernels
1	tb	Chopped shallots
		Olive oil; for cooking
1/2	c	Small-diced cucumber
2	tb	Small-diced red bell pepper
1 1/2	ts	Chopped fresh thyme
1	tb	Champagne vinegar
2	tb	Olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
		Bayou Blast – {Emeril's Creole Seasoning}; see * Note

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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