Red-Red Bean Spread

2 red bell peppers
1 can (15-oz) kidney beans, rinsed and drained
2 tbsp tomato paste
1/2tsp kosher salt
1/2tsp grated lemon rind
1/4tsp freshly ground black pepper
Dash ground red pepper

Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, then seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth. Roasted red peppers give this spread smoky sweetness. You can substitute 1 and1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and mozzarella.