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Bean and Roasted Red Pepper Dip
1 teaspoon extra-virgin olive oil
1 cup chopped onion
2 tablespoons chopped fresh basil
1 15 oz can pinto beans -- drained
3/4 cup thinly sliced roasted red bell pepper -- drained
Heat oil in a medium nonstick skillet over medium heat.
Add onion; Sauté 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).
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