White Bean and Corn Relish

• 1/2 pound white beans, soaked overnight and rinsed
• 1 bay leaf
• 1 cup freshly shucked corn
• 1 tablespoon chopped shallots
• Olive oil for cooking
• 1/2 cup small diced cucumber
• 2 tablespoons small diced red bell pepper
• 1 1/2 teaspoons chopped fresh thyme
• 1 tablespoon champagne vinegar
• 2 tablespoons olive oil
• Salt and pepper
• Creole spice, recipe follows
• Four oysters in the shell

1. 2 1/2 tablespoons paprika
2. 2 tablespoons salt
3. 2 tablespoons garlic powder
4. 1 tablespoon black pepper
5. 1 tablespoon onion powder
6. 1 tablespoon cayenne pepper
7. 1 tablespoon dried oregano
8. 1 tablespoon dried thyme
9. Combine all ingredients thoroughly.
10. Yield: 2/3 cup
11. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
12. In a small sauce pan cook the beans until tender: drain and rinse.
13. Cooking time depends on how old the beans are.
14. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes.
15. Season with creole spice.
16. Set aside to cool.
17. In a small bowl combine the cooled beans, cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil.
18. Season highly with creole spice.

white beans, bay leaf, freshly shucked corn, shallots, olive oil, cucumber, red bell pepper, thyme, champagne vinegar, olive oil, salt, spice, oysters

Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-bean-and-corn-relish-recipe.html (may not work)