Recipe - White Bean And Corn Relish

One half pound White beans; soaked
overnight,
; and rinsed
1 Bay leaf
1 cup Freshlyshucked corn kernels
1 tablespoon Chopped shallots
Olive oil; for cooking
One half cup Small minced cucumber
2 tablespoon Small minced red bell pepper
1 One half teaspoon Chopped fresh thyme
1 tablespoon Champagne vinegar
2 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
Bayou Blast {Emeril's
Creole Seasoning}; see *
Note

* 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 # EE2247 broadcast 07261996) Downloaded from their
WebSite http://www.foodtv.com

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

09011996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.