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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

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.

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