425g red kidney beans, rinsed and drained
4 Tbsp Passatta or tomato-based pizza sauce
4 PEPPADEW® Mild peppers, drained
1 Tbsp freshly squeezed lime juice
1 tsp Worcestershire sauce
Salt and Pepper
Combine all the ingredients in a pan. Heat gently for 5 minutes, then cool slightly. Puree in a food processor or blender and scrape into the bowl. Cool, then cover and chill until needed. Spread on toast, or to serve as a dip, stir in plain yogurt or sour cream.