Recipe

Creole White Beans

Ingredients

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 Emerilís Creole Seasoning [2]
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 sautÈ 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.