|
|
Red-Red Bean Spread
|
Yield: 1 1/2 cups (serving size: 1 tablespoon)
Source: Cooking Light, June 2005
CL Comments: 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.
Amy's Comments: I used jarred peppers and this was a SNAP to put together. A good dip to have on hand during the week. And since I'm
doing Core, its a 'freebie', which I love! I packed baby carrots for work for me, and pita for my husband to go with this.
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
H.U: 0 per serving or Core
CALORIES 14(6% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g);
PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 71mg; FIBER 0.6g;
IRON 0.2mg; CARBOHYDRATE 2.5g
Back to Alpha Index
Back to Recipe Type Index
