Kidney Bean and Sweet Red Pepper Purée

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    This is a quick, easy, and appropriate accompaniment to the preceding dish.


    • 2 cans of kidney beans (15 to 16 ounces each)
    • 2 red bell peppers, cored, seeded, and finely chopped


    Place all ingredients except salt, including liquid from canned beans, in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 10 to 15 minutes. Purée mixture in blender or food processor, then return to pan and continue cooking over very low heat, stirring frequently, until thickened. Add salt to taste (but be careful: canned beans are usually sufficiently salty to begin wi