Name: Bean-And-Roasted Red Pepper Dip
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

Pride is the worst viper in the heart. It is the first sin that ever entered into the universe. It lies lowest of all in the foundation of the whole building of sin. Of all lusts, it is the most secret, deceitful, and unsearchable in its ways of working. It is ready to mix with everything. Nothing is so hateful to God, contrary to the spirit of the Gospel, or of so dangerous consequence. There is no one sin that does so much to let the devil into the hearts of the saints and expose them to his delusions.

Jonathan Edwards

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

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”