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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
Ingredients:
1/2 Pound(s) White beans, soaked
1 Bay leaf
1 Cup(s) Freshly-shucked corn kernels
1 Tablespoon(s) Chopped shallots
1/2 Cup(s) Small-diced cucumber
2 Tablespoon(s) Small-diced red bell pepper
1 1/2 Teaspoon(s) Chopped fresh thyme
1 Tablespoon(s) Champagne vinegar
2 Tablespoon(s) Olive oil |
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