Last month we unveiled our new autumn menu at Tarragon. It has been a great step forward for us as a restaurant, with many of the dishes being innovative new improvements. We introduced an appetizer that incorporates a new cuisine for me as a chef: Creole.
It has been fun to play around with the flavors of New Orleans-style cooking to create the Shrimp Creole appetizer. I am excited to share with you the recipe for the braised white beans that go with this dish. Enjoy!
—Chef Bret Andreasen
Creole White Beans
- 1 Quart dry Great Northern beans
- 1 Qt. chicken stock
- ½ cup heavy cream
- 1 heirloom tomato, small diced
- 1 red pepper, small diced
- ½ yellow onion, small diced
- 1 Tbsp. basil, finely chopped
- 1 Tbsp. thyme, finely chopped
- 1 Tbsp. dried oregano
- 1 tsp. onion powder
- 1 tsp garlic powder
- ½ tsp white pepper
- 1 tsp black pepper
- 1 Tbsp. salt
- Soak dry beans overnight in 2 quarts of water.
- Drain beans and rinse thoroughly.
- Cook beans in 1 quart of chicken stock and one quart of water over medium heat until tender.
- When tender, strain beans and place in a new pot.
- Add remaining ingredients and cook for five minutes on a low heat, mashing the beans slightly.
- Cool and reserve.
4 responses to “Exploring New Flavors: Creole White Beans Appetizer”
I was there this past week and enjoyed the Eggs Benedict served with an onion tarragon jam. Is the recipe for that jam/sauce available? I would love to serve it to family over the holidays!
Thank you for the delightful meals.
A lovely idea! Glad that you enjoyed the Eggs Benedict. Our Sweet Onion & Tarragon jam was actually featured in another blog post not too long ago, so here is the recipe. We’d love to hear how you use it over the holidays — keep us posted. Enjoy!
looks yummy . . . I could probably make it an entree!
Question: in an effort to watch fat and calories, is there something else we could use in place of the heavy cream?
Sidebar comment: Would it be possible to list the nutritional analysis for those of us needing this information?
Hi Sandy, br>
You surely could! Try substituting half-and-half for heavy cream — it has far fewer calories and much less fat.
Unfortunately, we’re not able to calculate a nutritional analysis for every recipe we post on the blog, but Tufts University has some very useful tools that you could use yourself: http://hnrca.tufts.edu/restaurant-meal-calculator/
If you do try the substitution and the analysis, we’d love to hear about the results!