Red-Red Bean Spread
Submitted by: courtney (from Cooking Light)
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.
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
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.