* Exported from MasterCook *
Emerils White Bean and Corn Relish
Recipe By :"New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Serving Size : 12 Preparation Time :0:00
Categories : Condiment Frozen
LowerCarbs LowFat (Less than 25%)
Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound white beans -- soaked overnight and rinsed
1 bay leaf
1 cup freshly shucked corn
1 tablespoon chopped shallots
To cook: -- 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
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.
Makes 3 cups (12 one-quarter cup servings)
Prep time: 10 mins
Cook time: 30 mins
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
Cuisine:
"Cajun/Creole"
Source:
"TV Foodnetwork"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 97 Calories; 3g Fat (22.5% calories
from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 3357 0 0 901003 920164 0 0 0 0 0
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