Bean-And-Roasted Red Pepper Dip

Recipe Ingredients

1 teaspoon	5ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Chopped fresh basil
1		Pinto beans - drained
3/4 cup	177ml	Thinly sliced roasted red bell pepper - drained
		Pita chips

Recipe Instructions

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).

Source:
Cooking Light, June 1994, page 76

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