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Red-Red Bean Spread

Yield 1 1/2 cups (serving size: 1 tablespoon)
Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and a slice of fresh mozzarella.

Ingredients

  • 2 red bell peppers
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper

Nutrition Information

  • calories 14
  • caloriesfromfat 6 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 2.5 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 71 mg
  • calcium 7 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth.