New This Month

White Bean and Roasted Red-Pepper Spread

Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, January 2003


  • 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


  1. 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.

  2. 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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