Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Spicy white bean topping

1
Points® value
Total Time
8 min
Prep
7 min
Cook
1 min
Serves
6
Difficulty
Easy
This rich-tasting bean topping is quick to prepare and very versatile. Ready in just eight minutes, the Asian-inspired bean mixture gets it kick of heat from the chili sauce and flecks of color and texture from the red bell pepper. Smear this mixture on toast and top with fresh radish slices for a light lunch or easy snack. Use it on pizza crusts and add shredded chicken, basil and small broccoli florets for an fun twist on traditional pizza. This recipe also makes a wonderful side dish for roasted salmon fillets and wilted greens. Keep the theme and sear some baby bok choy as your green side. So simple to make, this recipe is one to keep on-hand for all sorts of applications.

Ingredients

Olive oil

2 tsp, extra-virgin

Garlic

1 clove(s), or to taste, minced

Red bell pepper

2 Tbsp, minced

Chili sauce

½ tsp, Asian variety, or 1⁄8 teaspoon cayenne

Canned white beans

15½ oz, small variety, rinsed and drained

Reduced sodium chicken broth

⅛ cup(s)

Instructions

  1. Heat a large nonstick skillet over medium heat. Swirl in the oil. Using a garlic press, crush the garlic into the oil. Cook until fragrant, about 10 seconds. Stir in the bell pepper and chile sauce, cook 20 seconds, then remove the skillet from the heat.
  2. Remove 1 tablespoon of the beans and mash with the broth in a cup. Stir the whole beans and mashed beans into the bell pepper mixture in the skillet. Cook over medium heat, stirring gently, until heated through.
  3. To Store the Topping: Refrigerate in an airtight container for up to two days. Bring to room temperature before using.
  4. Use the Topping On: Six split and toasted English muffins, or three toasted large pita breads cut in half. Yields 1/4 cup per serving.

People Also Like

People Also Like