| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | Side dishes, Light meals, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Red bell peppers | |
| 4 | Ears corn (2 cups kernels) | |
| 1/2 | lb | Small green beans |
| 1 | tb | Olive oil |
| 2 | Onions — diced | |
| 3 | Cloves garlic — minced | |
| 2 | c | Cooked fresh lima beans |
| 1/2 | c | Water |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
INSTRUCTIONS
1. Cut red peppers into 1/2-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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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