Bean-And-Roasted Red Pepper Dip
- 1 ts Extra-virgin olive oil
- 1 c Chopped onion
- 2 tb Chopped fresh basil
- 1 cn (15 oz) pinto beans; drained
- 3/4 c Thinly sliced roasted red
- -bell pepper; drained
- Pita Chips
Heat oil in a medium nonstick skillet over medium heat. Add onion; saute 4
minutes or until tender. Add basil and beans; cook over low heat 5 minutes,
stirring frequently. Partially mash beans. Stir in bell pepper.
Yield:10-2-1/2 cup servings (serving size: 1/4 cup).
Serving Ideas : Serve with Pita Chips.
Recipe by: Cooking Light, June 1994, page 76
Posted to MC-Recipe Digest by "Crane C. Walden" on
Mar 8, 1998
minutes or until tender. Add basil and beans; cook over low heat 5 minutes,
stirring frequently. Partially mash beans. Stir in bell pepper.
Yield:10-2-1/2 cup servings (serving size: 1/4 cup).
Serving Ideas : Serve with Pita Chips.
Recipe by: Cooking Light, June 1994, page 76
Posted to MC-Recipe Digest by "Crane C. Walden"
Mar 8, 1998
