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Healthy Pinto Bean Dip -- Quad-Cities Online Recipe Book
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Healthy Pinto Bean Dip

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Ingredients

15-ounce can pinto beans, rinsed and drained
Half a sweet red pepper, diced
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons cider vinegar
2 teaspoons freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Ground black pepper, to taste
1/2 teaspoon chili powder (optional)

Instructions

Place beans in a blender or food processor. Process to a chunky puree. Add the red peppers, celery, onions, garlic, vinegar, lemon juice, oregano and cumin. Pulse once or twice to combine. Season to taste with pepper and chili powder, if using. Refrigerate 2 hours before serving.

Ron Schriefer Moline




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  Today is Saturday, Aug. 30, the 242nd day of 2014. There are 123 days left in the year.

1864 — 150 years ago: A large pair of elk, captured in Iowa, were exhibited in Market Square today.
1889 — 125 years ago: The Rock Island Arsenal dam was being constructed under the supervision of Charles Frances, of Lowell, Mass.
1914 — 100 years ago: Mrs. Frank Mixer, of Rock Island, was the winner of the final preliminary for the women's handicap golf cup at Rock Island arsenal links.
1939 — 75 years ago: Sixteen hundred persons — many from war-fearful Europe — arrived in New York aboard the German liner Bremen. For two days on the trip, passengers were cut off from the world with both incoming and outgoing radio messages banned.
1964 — 50 years ago: Police reported five youths have been involved in the theft of about seven cars in recent weeks. Three of the youths were arrested Saturday afternoon, one was in custody as the result of a previous arrest, and the fifth is expected to be arrested today.
1989 — 25 years ago: The Rock Island/Milan School Board is asking the city to tear down Franklin School and allow the school district to pay back the estimated $100,00 cost during 10 years.






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