When we have parties, my favorite appetizer to prepare is an antipasto platter — delicious savory treats, piled high on a platter, and shared family style. Add some crostini or baguette to soak up the vinegar and oil from the various foods and you’ve got a treat that will please everyone. The time may be over for summer BBQs, but as the holidays approach, so will entertaining opportunities!
My typical antipasto platter includes cured meat (usually pepperoni or salami), fresh mozzarella, olives, roasted red peppers, maybe some artichokes or pickled asparagus… really, whatever I have on hand. Last month I got the idea of using beans on the antipasto tray I prepared for the boys’ birthday party. Not sure how or why that popped into my head (possibly they were talking about a bean salad on an NPR program about picnic foods that I was listening to as I drove). I threw this recipe together for Marinated Butter Beans and they were a huge hit! Not only were they delicious on their own, but they added zing to a tossed salad and bulked up a pasta salad, too. You may have seen marinated butter beans at the deli case or in the “olive bar” area of your grocery store, but why pay those prices when you can make it yourself for a whole lot less?
- 1 15-oz. can of butter beans
- 1/4 c. olive oil
- 3 Tbsp. red wine vinegar
- 1 tsp. capers
- 1 Tbsp. minced onion (not dried)
- 1 tsp. diced red pepper
- 1/2 tsp. Italian seasoning
- pinch of salt
- In the bottom of a mason jar or a bowl, combine olive oil, vinegar, capers, onion, red pepper, Italian seasoning, and salt. Drain butter beans and rinse well. Add beans to the jar and stir to coat. Refrigerate the beans for at least a few hours, or better yet, overnight.
- Add to your antipasto platter, salad, or just enjoy as a snack.
For more yummy recipes, head over to Diary of a Stay at Home Mom for Cooking Thursday!
