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
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