Vegetable & Bean Antipasto

Vegetable & Bean Antipasto


Yield: Makes 5 cups

Nutrition (For 1 Serving)

Calories 22;
Protein 1 g;
Fat 1 g;
Carbohydrates 4 g;
2 tbspvegetable oil (such as canola)25 mL
1medium cooking onion, diced1
1small sweet red pepper, seeded and diced1
1small sweet green pepper, seeded and diced1
1 cupdiced carrots250 mL
1/2 cupchopped green beans125 mL
1 tbspminced garlic15 mL
1 1/4 cupswater300 mL
3 tbspcider vinegar45 mL
1(5 1/2 oz./156 mL) can of tomato paste1
2 cupscooked white pea beans500 mL
2 tbsppickled or fresh jalapeno peppers, finely chopped25 mL
1/4 cupfinely chopped parsley50 mL
1 tspsalt5 mL

In a large saucepan or Dutch oven, heat the oil over medium heat. Saute the onion, peppers, carrots, and green beans, stirring occasionally until tender (about 10 minutes). Add the garlic and cook a further minute. Add the water, vinegar, tomato paste and simmer covered for 15 minutes. Stir in the beans, jalapeno peppers, chopped parsley and salt. Place half of the mixture in a food processor. Process until smooth. Return to the pan and stir to combine. Store in glass jars in the refrigerator until ready to use. Can be made several days in advance. Serve with crackers and crostini.