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CREOLE WHITE BEANS Ingredients needed: 2 cups dried white navy beans, soaked overnight, rinsed well and then cooked in fresh water to cover until tender (about 1 hour) 1 tablespoon olive oil 2 ounces (1/4 cup) tasso, spiced ham, or bacon 1/4 cup chopped onions 1 teaspoon Emerils Creole Seasoning 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup chopped green onions 1 tablespoon minced garlic 12 ounces beer 3 tablespoons Creole or other whole-seed mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 1 tablespoon unsalted butter, at room temperature Drain the beans. Heat the oil in a large skillet over high heat. Add the tasso and saut for 30 seconds. Add the onions and stir-fry for 30 seconds. Add the Creole Seasoning, salt, and cayenne pepper, fold in the beans and stir-fry for 1 minute. Stir in the green onions, garlic, beer, mustard, Worcestershire, and hot sauce. Bring to a boil and cook over high heat, stirring occasionally, for 6 minutes. Fold in the butter and cook, stirring constantly, for 1 minute. Remove from the heat. Keeps up to 2 days, refrigerated, in an airtight container. To prepare ahead, cook without adding the butter; reheat in a saucepan over low heat. When the sauce comes to a simmer, fold in the butter and proceed. Yield: 2 1/2 cups

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1/17/08 7:21 PM