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White Bean and Roasted Red-Pepper Spread
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
1 large red bell pepper, stem, seeds, and ribs removed
1 can (15 1/2 ounces) small white beans, rinsed and drained
1/4 teaspoon ground ginger
Pinch of chili powder
1 teaspoon red-wine or balsamic vinegar
Coarse salt and freshly ground black pepper
Gallery
White Bean and Roasted Red-Pepper Spread
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
White Bean and Roasted Red-Pepper Spread
White Bean and Roasted Red-Pepper Spread
White Bean and Roasted Red-Pepper Spread
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 1 large red bell pepper, stem, seeds, and ribs removed
- 1 can (15 1/2 ounces) small white beans, rinsed and drained
- 1/4 teaspoon ground ginger
- Pinch of chili powder
- 1 teaspoon red-wine or balsamic vinegar
- Coarse salt and freshly ground black pepper
Directions
Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.
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Reviews
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Add Rating & Review
All Reviews for White Bean and Roasted Red-Pepper Spread
- of Reviews
Reviews:
Most Helpful
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All Reviews for White Bean and Roasted Red-Pepper Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
