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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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VEGETABLE COMPOTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carrel Estate in Pilot Point Texas in 1987. Ingredients:
2 red bell peppers |
2 cups fresh whole kernel corn |
1/2 pound small green beans |
1 tablespoon olive oil |
2 onions diced |
3 cloves garlic minced |
2 cups cooked fresh lima beans |
1/2 cup water |
1/4 teaspoon cayenne pepper |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Cut red peppers into 1/2 square pieces then cut corn from cobs.
2. Trim stem ends from beans and cut into 2” lengths.
3. Place oil in a large skillet over medium heat then sauté onions and garlic 8 minutes.
4. Add red peppers, corn and green beans then cook 5 minutes.
5. Add lima beans, water, cayenne, thyme, oregano, salt and pepper then cook 10 minutes.
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