Bean-And-Roasted Red Pepper Dip

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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

pita chips

 

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.

Makes 10 servings.