Red Bean Crust

Purée beans in food processor until smooth consistency, adding water if necessary to aid in the pureeing process. Spread bean purée on a non-stick sheet pan and bake at 200 for 4-5 hours or until completely dry, allow cooling.
Combine Panko, beans, seasonings, and flour in a food processor and purée until a coarse, flour texture is achieved. Yield: 4 cups

Tasso Beurre Rouge

Combine cream, tasso, and tomato purée in a heavy saucepot over low heat. Allow mixture to reduce by half.
Remove from pot, and place in a blender. On slow speed, slowly add butter to mixture. Adjust seasoning when all butter is incorporated. Strain and keep warm.  Yield: 1-1/2 cups

Red Bean Crusted Oysters on the Half Shell

Preheat oven to 500 degrees.
Sprinkle red bean crust on top of oysters. Bake in preheated oven for 4-5 minutes until oysters are bubbling.
Remove from oven and drizzle beurre rouge over oysters.
Garnish with parmigiano reggiano and sliced green onions.