- 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 
- 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.