Ingredients:
3 large red or yellow bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon crushed red pepper
3 1/2 cups warm water
1 can (15 ounces) cannellini (white kidney) beans, undrained
4 MAGGI Chicken Flavor Bouillon Cubes
Directions:
PREHEAT broiler.
PLACE bell peppers on baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand for 20 minutes. Peel; remove core and seeds.
HEAT oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 5 minutes or until tender. Add roasted peppers and crushed red pepper; cook for 1 minute. Stir in water, beans and juice and bouillon. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
TRANSFER mixture to food processor or blender (in batches, if necessary.) Cover; process until smooth. Return to skillet. Bring to a boil. Reduce heat to low; cook for 5 minutes.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
35 minutes
Cooling Time: 20 minutes
Servings: 4
In this recipe:
