|Spicy Lima Bean Roasted Garlic and Pepper Toast|
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.
Notes: Of course, the red bell pepper should be roasted and peeled. Gypsies or cubanelles would work well with this, too, especially when ripened to all degree of colors. The book also suggests brushing the bread with olive oil and grilling rather than toasting.
The Above is with apologies to Jennifer Trainer Thompson since it was adapted from her "Bruschetta with White-Bean-Roasted Garlic Spread and roasted peppers" found on p. 35 of _Jump_Up_and_Kiss_Me_
From:   Adapted from "Jump Up and Kiss Me", Jennifer Trainer Thompson
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