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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CONFETTI BEAN DIP

From: Mary Pitzer, Pittsburgh, PA
Primary category: Appetizers

Ingredients

3 8-inch pitas
Garlic powder
1 tsp olive oil
2/3 c chopped green pepper
1/2 c chopped red pepper
1/2 c onion, minced
1 clove garlic, minced
1/2 c red beans, drained
1/2 c navy beans, drained
1/2 c red wine vinegar
2 TBS sugar
2 TBS water
1 chicken bouillon cube
2 tsp Dijon mustard
2 TBS parsley, chopped

Procedure

Prepare the chips by separating the pita rounds and cutting into 6 wedges. Spray lightly with non-stick spray, sprinkle with garlic powder and bake at 350 for 10 minutes or until lightly browned.

In olive oil, sauté green pepper, red pepper, onion and garlic until soft. Add red beans, navy beans, vinegar, sugar, water, chicken bouillon and mustard. Heat through and sprinkle with parsley.

Serve with chips.

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Confetti Bean Dip - NOTES

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Confetti Bean Dip - REVIEWS

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