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Vegetable and Bean Antipasto Recipe

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Vegetable and Bean Antipasto Recipe

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 2.00 tablespoon
  • Onions raw | 1.00 medium 2-1/2" dia
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Sweet Green peppers, raw | 1.00 medium
  • Carrots, raw | 1.00 cup chopped
  • Beans, snap, green, raw | 0.50 cup
  • Spices, garlic powder | 1.00 tbsp
  • Drinking tap water | 1.25 cup 8 fl oz
  • Apple cider vinegar | 3.00 tbsp
  • Tomato paste, canned without salt | 1.00 can 6 oz
  • Beans, small white, boiled, without salt | 2.00 cup
  • Peppers, jalapeno, raw | 6.00 tsp
  • Salt | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 275.16 mg

Fat per serving: 7.92 g

Saturated fat per serving: 5.81 g

Protein per serving: 11.82 g

Sodium per serving: 656.28 mg

Cholesterol per serving: 0.00 g

Instructions

  1. In a large saucepan or Dutch oven, heat the oil over medium heat. Sauté the onion, peppers, carrots, and green beans, stir in intervals for at least 10 minutes until tender.
  2. Add the garlic powder and cook a further minute. Add the water, vinegar, tomato paste and cover, simmer for 15 minutes.
  3. Stir in the beans, jalapeno peppers and salt. Place half of the mixture in a food processor. Process until smooth. Return to the pan and stir to combine.
  4. Store in glass jars in the refrigerator until ready to use. It can be made several days in advance. Serve with crackers and crostini.

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