Vegetable and Bean Antipasto

By debrcovey

Ingredients

• 2 tsp. vegetable oil
• 1 medium onion
• 1 small red bell pepper
• 1 small green bell pepper
• 1 cup carrots (diced)
• 1/2 cup green beans
• 1 tbsp. garlic (minced)
• 1 1/4 cups water
• 3 tbsp. cider vinegar
• 5 1/2 oz. tomato paste
• 2 cups canned white pea beans (Navy beans)
• 1/4 cup parsley (finely chopped)
• 1 tsp. salt

Preparation

Step 1

Heat vegetable oil in a skillet on high heat. Add onions, carrots, green beans, and peppers and saute for two minutes. Add garlic and briefly saute. Add tomato paste, vinegar, water and parsley, letting everything simmer for three minutes. Finally, add navy beans and stir mixture for 20 seconds. Serve hot or cold with tortilla chips or pita chips.