Red Pepper Dip|
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
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"
Mar 8, 1998