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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