Red-Red Bean Spread

Vino Girl's Note:

From Cooking Light (June 2005)

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 24

Yield: 1.5 cups

• 2 red bell peppers (see note in instructions)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Directions:

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 10 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 5 minutes.
7. Peel and chop.
8. Place bell peppers and remaining ingredients in a food processor, and process until smooth.
9. *You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.

Reviews

[NovaM]

This was OK. It needed a bit more salt and red pepper than the recipie called for. Even with those additions, I still found it pretty bland, but eatable.