0
(0)
CATEGORY CUISINE TAG YIELD
Grains Appetizers, Dips, Low fat 10 Servings

INGREDIENTS

1 t Extra-virgin olive oil
1 c Chopped onion
2 T Chopped fresh basil
1 15 oz pinto beans drained
3/4 c Thinly sliced roasted red
bell pepper drained
Pita Chips

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).
Serving Ideas : Serve with Pita Chips.  Recipe by: Cooking Light, June
1994, page 76  Posted to MC-Recipe Digest by "Crane C. Walden"
<cranew@foothill.net>  on Mar 8, 1998

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 47
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 119.9mg
Potassium: 182.3mg
Carbohydrates: 9.1g
Fiber: 2.8g
Sugar: 1.1g
Protein: 2.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?