Vegetable compote
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red bell peppers | |
| 4 | Ears corn (2 cups kernels) | |
| ½ | pounds | Small green beans |
| 1 | tablespoon | Olive oil |
| 2 | Onions -- diced | |
| 3 | Cloves garlic -- minced | |
| 2 | cups | Cooked fresh lima beans |
| ½ | cup | Water |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh ground black pepper |
Directions
1. Cut red peppers into ½-inch-square pieces. Cut corn from cobs. Trim stem ends from beans and cut into 2-inch lengths.
2. Place oil in a large skillet over medium heat. Saute onions and garlic for 7 to 8 minutes. Add red peppers, corn, and green beans, and cook 5 minutes. Add lima beans, the water, cayenne, thyme, oregano, salt, and pepper. Cook 10 minutes.
Recipe By : The California Culinary Academy File
Related recipes
- Baked fruit compote
- Compote
- Dried fruit compote
- Fall fruit compote
- Fresh fruit compote
- Frozen fruit compote
- Fruit compote
- Holiday fruit compote
- Hot fruit compote
- Melon compote
- Mixed fruit compote
- Onion compote
- Orchard compote
- Peach compote
- Savory fruit compote
- Strawberry compote
- Summer fruit compote
- Vanilla-fruit compote
- Very berry compote
- Winter fruit compote