Red Pepper Bean Spread (For Two)

Points® value

Meal Items

red bell pepper

1 small, roasted (see note)

canned cannellini beans

1 cup(s), drained and rinsed


1 clove(s)

fresh lemon juice

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

fresh parsley

1 tsp, Italian, chopped

vegetable broth

1½ Tbsp, or chicken


<p> Combine red pepper, beans, garlic, lemon juice, salt and black pepper in a blender container. Puree. If mixture is too thick to spread, add broth. Spread on celery sticks, cucumber slices or any other vegetables to serve. Yields two 1/2 cup servings.</p>Note: To roast pepper, place pepper on a fork over an open flame. Blacken on all sides. Place pepper in a paper bag. Shut and set aside for 30 minutes (the steam will loosen the skin). Run pepper under running water and scrape off skin.Time Saver tip: Use a jarred roasted pepper (packed in water)instead of roasting your own. Just rinse and drain before using.