Red Kidney Bean Spread
By Chef K.T. Murphy
Yields 1.5 cups
1 (15.25oz) can red kidney beans, rinsed and drained
1 red bell pepper
1 green bell pepper
1 tbsp tomato paste
1/2 tsp grated lemon rind
½ tsp fresh lemon juice
Dash of cayenne pepper
Salt and pepper to taste
Half both peppers and deseed. Place them skin sides up on a baking sheet and broil for about 10 minutes or until blackened. Put blackened peppers into a Ziploc bag, seal and set aside for 5 minutes.
Remove the peppers from the Ziploc bag, peel and chop and put them with the remaining ingredients into a food processor. Blend until smooth.
Delicious with whole-wheat pita bread for a healthy snack.
All the best, Good Food makes For Better Decisions.