| 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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