Red-Red Bean Spread

Name: Red-Red Bean Spread
Yield: 4 servings
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

Vegan Vegetarian

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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 ⓘ

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.
*You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.

Nutrition & Diet Analysis (per serving)

264 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 12.5g 25% DV

Total Fat 3.5g 4% DV

Carbs 52.2g 19% DV

Fiber 14.4g 51% DV

Sugar 11.2g 22% DV

Electrolytes

Sodium 9753mg 100% DV

Potassium 1020.3mg 22% DV

Cholesterol 55.3mg 18% DV

Vitamins & Minerals

Vitamin A 65.8mcg 7% DV

Vitamin C 39.5mg 44% DV

Vitamin D 0.2mcg 1% DV

Calcium 175mg 13% DV

Iron 6.3mg 35% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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