Best Roasted Pepper And White Bean 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.

Roasted Pepper and White Bean Spread image

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

1 cup drained bottled roasted red peppers (8 ounces), rinsed
1 cup drained canned white beans (6 ounces), rinsed
1/2 cup coarse fresh white bread crumbs (1 slice bread)
1 1/2 teaspoons chopped flat anchovy fillets (optional)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps: