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Bean-And-Roasted Red Pepper Dip
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
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.
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