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.