Vegetable & Bean Antipasto

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable & Bean Antipasto

Vegetable & Bean Antipasto

  • Author: Ontario Bean Growers
  • Yield: 5 cups 1x


  • 2 tbsp vegetable oil (such as canola) (25 mL) 
  • 1 medium cooking onion, diced
  • 1 small sweet red pepper, seeded and diced
  • 1 small sweet green pepper, seeded and diced
  • 1 cup diced carrots (250 mL) 
  • 1/2 cup chopped green beans (125 mL) 
  • 1 tbsp minced garlic (15 mL) 
  • 1 1/4 cups water  (300 mL) 
  • 3 tbsp cider vinegar (45 mL) 
  • 1 (5 1/2 oz./156 mL) can of tomato paste
  • 2 cups cooked white pea beans (500 mL) 
  • 2 tbsp pickled or fresh jalapeno peppers, finely chopped (25 mL) 
  • 1/4 cup finely chopped parsley (50 mL) 
  • 1 tsp salt (5 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.


  • Serving Size: 1
  • Calories: 22
  • Fat: 1 g
  • Carbohydrates: 4 g
  • Protein: 1 g

Keywords: Vegetable and Bean Antipasto, Bean Antipasto, Antipasto