Drain the beans.
Heat the oil in a large skillet over high heat. Add the tasso and sautČ 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