Kidney Bean and Sweet Red Pepper Purée

Preparation info

  • Serves


Appears in

Everything on the Table

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
  • 2 scallions, trimmed and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • ¼ teaspoon paprika or cayenne
  • Salt (optional)


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 with). Allow to sit for about 5 minutes, stir again, then serve.