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.

Yield: 1 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 14
  • Calories from fat: 6%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 2.5g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 71mg
  • Calcium: 7mg

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

Preparation

  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.
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