Spicy Lima Bean Roasted Garlic and Pepper Toast
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1/2 Roasted Red Bell Pepper, cut in 1/2 inch chunks
4 frozen ancho peppers, deseeded and minced
2 cloves garlic, minced
1/2 cup dry lima beans
2 2/3 cups water
2 tbsp lemon juice
1 tsp chipotle powder
1 tsp oregano
black pepper to taste
salt to taste
1/2 loaf Sourdough Bread
Cook the beans in the water about 45 minutes. Drain. Allow to cool slightly.
Remove as much of the white papery outer leaves from the garlic as you can without separating the cloves. Rub with oil, cut off the tips of the cloves, wrap in aluminum foil and place in a 350 degree F oven for about 45 minutes, or until they are soft. Allow to cool.
Combine the Red Bell Pepper, minced ancho chile, minced garlic and salt in 2 or 3 tbsp extra virgin olive oil. Slice the bread then grill the slices until lightly toasted.
Peel the roasted garlic and put the cloves in a food processor with the chipotle powder, oregano, black pepper and salt to taste. Puree the garlic, then add the beans and lemon juice. When this is very finely chopped, slowly add the olive oil until the blend is of a spreading consistency.
Spread the bean mix on the toasted bread slices and top with the chile and pepper mixture. Sprinkle with powdered red chile.
© Jim Catanich