| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Dips, Low fat |
10 |
Servings |
INGREDIENTS
| 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 |
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
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