Ingredients Jump to Instructions ↓

  1. 3 large red or yellow bell peppers

  2. 1 tablespoon olive oil

  3. 1 small onion , chopped

  4. 1/8 teaspoon crushed red pepper

  5. 3 1/2 cups warm water

  6. 1 can (15 ounces) cannellini (white kidney) beans , undrained

  7. 4 MAGGI Chicken Flavor Bouillon Cubes

Instructions Jump to Ingredients ↑

  1. PREHEAT broiler.

  2. 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.

  3. 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.

  4. 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.


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