Red-Red Bean Spread

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.


1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

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.

Lisë Stern,

Cooking Light

June 2005
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