Butter beans antipasto
Fresh parsley and aromatics, along withroasted peppers and a splash of vinegar make this antipasto a very refreshing one.
Equipment
- cutting board
- mixing bowl
- mason jar
Ingredients
- 12 oz can of butter beans drained and rinsed, or 8oz of dried beans, soaked and cooked
- 2 tbsp marinated red pepper from a jar, chopped
- 2 tbsp fresh parsley chopped
- 2 garlic cloves chopped
- 2 green onions thinly sliced, green only
- 1/3 cup grapeseed oil
- 2 tbsp white vinegar or to taste
- salt to taste
Instructions
- Gather your ingredients.
- Open the can of beans, drain and rinse, place in a bowl and set aside.12 oz can of butter beans
- On a cutting board, chop the garlic, parsley, peppers and slice the green onion.2 tbsp marinated red pepper, 2 tbsp fresh parsley, 2 garlic cloves, 2 green onions
- Mix in the chopped aromatics with the beans; add salt, oil and vinegar and combine.1/3 cup grapeseed oil, 2 tbsp white vinegar, salt to taste
- Place in a jar and cure in the frdige for at least a few hours before serving.
Notes
Marinated beans are a staple of olive bars and are usually served with charcuterie platters. The herbs and aromatics, along with a splash of white vinegar, give this recipe a refreshing taste that accompanies very well rich flavored cheeses and cured meats. Plus, it’s economical and super easy to make. It stores well in an airtight container in the refrigerator for several days. Try this antipasto bean recipe with your next wine and cheese board or even as an appetizer.
Nutrition
Serving: 4oz | Calories: 194kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg