Vegetable and Bean Antipasto

Vegetable and Bean Antipasto

2 tablespoons vegetable oil (such as canola)
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
1/2 cup chopped green beans
1 tablespoon minced garlic
1 1/4 cups water
3 tablespoons cider vinegar
1 5 1/2-ounce tomato paste
2 cups cooked white pea beans
2 tablespoons pickled or fresh jalape̱o peppers Рfinely chopped
1/4 cup finely chopped parsley
1 teaspoon salt

In a large saucepan or Dutch oven, heat the oil over medium heat. Sauté the onion, peppers, carrots, and green beans, stirring occasionally until tender (about 10 minutes). Add the garlic and cook another minute. Add the water, vinegar, tomato paste and simmer covered for 15 minutes. Stir in the beans, jalapeño peppers 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.

Yield:
“5 cups”