Roasted Red Pepper and Bean Spread
Roasted Red Pepper and Bean Spread
Ingredients
- 2 red bell peppers
- 1 (15.5oz) can S&W® Kidney Beans (drained, rinsed)
- 1 tablespoon tomato paste
- 1 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground red pepper (cayenne)
Roasted Red Pepper and Bean Spread
Gluten Free
Vegetarian
25 min
Total Time
15 min
Prep Time
10
Servings
Ingredients
- 2 red bell peppers
- 1 (15.5oz) can S&W® Kidney Beans (drained, rinsed)
- 1 tablespoon tomato paste
- 1 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground red pepper (cayenne)
Directions
Heat oven to Broil. Cut peppers in half lengthwise; discard ribs and seeds. Place cut sides down on cookie sheet. Press firmly with hands to slightly flatten peppers. Broil 2 inches from heat 10 minutes or until skin is charred, rotating once if necessary for even charring. Seal peppers in food storage plastic bag or in covered glass dish. Let stand 5 minutes. Peel peppers; cut in quarters. Place peppers and all remaining ingredients in food processor. Cover; process 20 seconds or until smooth. Serve with chips or vegetable dippers.
Tip: To save time, you can use roasted red peppers from a jar. Substitute a firmly packed 1/2 cup of the jarred peppers for the fresh bell peppers.
Serving Suggestion: This flavorful spread would be good on a grilled chicken sandwich.
Serving Size: about 2oz each
Nutritional Information Per Serving:
Calories 45, Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholestrol 0mg, Sodium 210mg, Carb 8g, Fiber 1g, Total Sugar 2g, Added Sugar 0g, Protein 3g, Vitamin D 0%, Calcium 2%, Iron 4%, Potassium 2%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.