16 ounce beans with pork and tomato sauce, mashed with fork coarsely. In a small pan over low heat, melt 1 tablespoon butter and cook 1 teaspoon curry powder, 1/4 cup chopped green pepper until pepper is tender. Stir in 1/4 cup sliced green onions, 1 tablespoon chopped mango chutney, and the mashed beans. Heat, stirring occasionally. Cut pita bread into triangles and toast. Use warm pita triangles as dippers with the warm bean dip. Dip is also good with chips.