Red-Red Bean Spread

From Cooking Light (June 2005)

• Ready In: 30 mins
• Serves: 24
• Yields: 1 1/2 cups

Ingredients

• 2  red bell peppers (see note in instructions)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2  tablespoons tomato paste
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  grated fresh lemon rind
• 1⁄4 teaspoon fresh ground black pepper
• 1  dash  ground red pepper

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 10 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 5 minutes.
7. Peel and chop.
8. Place bell peppers and remaining ingredients in a food processor, and process until smooth.
9. *You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.