Red Kidney Bean Spread

Red Kidney Bean Spread

By Chef K.T. Murphy

Yields 1.5 cupsRed Seed Lot


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.

Chef Murph

chef murph 3 way

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