Recipe - Bean-And-Roasted Red Pepper Dip

1 teaspoon Extravirgin olive oil
1 cup Chopped onion
2 tablespoon Chopped fresh basil
1 cn (15 oz) pinto beans; drained
Three fourths cup Thinly cut or sliced up 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:102One half cup servings (serving size: One fourth cup).

Serving Ideas : Serve with Pita Chips.

Recipe by: Cooking Light, June 1994, page 76

Posted to MCRecipe Digest by "Crane C. Walden" cranew@foothill.net on
Mar 8, 1998