Best White Bean Red Pepper Spread Recipes

White Bean and Roasted Red-Pepper Spread image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 6

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

Steps:

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.

WHITE BEAN RED PEPPER SPREAD image

Categories Bean

Yield 4

Number Of Ingredients 7

16 oz can cannelloni beans, drained and rinsed
4 t mellow white miso
1 roasted red bell pepper
1 garlic clove
2 T lemon juice
zest of 1 lemon
cayenne pepper