Bean Spread
  • 2 cans (19 oz./540 ml each) navy beans or white kidney beans
  • 3 oz mozzarella cheese, shredded (1/2 C./125 ml)
  • 2 garlic cloves, pressed
  • 1/2 tsp. salt
  • 2 T. red wine vinegar
  • 1 jar (313 ml) roasted red peppers, drained and chopped
  • 1/2 C. pitted olives, chopped
  • 1/4 C. red onion, chopped
  • 1/2 tsp. lemon pepper seasoning
  • Fresh snipped parsley (optional)
  • Olive oil (optional)
  • Assorted crackers
  1. Preheat oven 400°F. Rinse and drain beans using small colander. In a bowl, mash beans with masher until smooth. Grate cheese & add cheese, garlic, salt and vinegar. Mix well. Spread bean mixture over bottom of pie plate.
  2. Drain red peppers using colander. Finely chop red peppers, olives and onion. Place in a bowl with lemon pepper: mix well. Spread evenly over bean mixture. Bake 20-25 minutes or until heated through.
  3. Remove to cooling rack. Allow to stand 10 minutes before serving. Garnish with snipped parsley and a light drizzle of olive oil, if desired. Spread onto crackers.