Chilied Red Bean Dip Recipe
2 tbsp corn oil
1 garlic clove, crushed
1 onion, finely chopped
1 fresh green chili, seeded, finely c, hopped
1 tsp hot chili powder
1 can red kidney beans (15 oz)
1/2 cup shredded cheddar cheese
1 salt to taste
1 thin slivers fresh red and green ch, ilies
1 fresh parsley sprig (opt)
1 tortilla chips
Heat oil in a skillet. Add garlic, onion, green chili and chili
powder and cook gently 4 minutes.
Drain kidney beans, reserving juice. Reserve 3 tablespoons beans;
process remainder in a blender or food processor to a puree. Add to
onion mixture and stir in 2 tablespoons of reserved bean liquid; mix
Stir in reserved beans and cheese. Cook gently about 2 minutes,
stirring until cheese melts. Add salt and mix well. If mixture
becomes too thick, add a little more reserved bean liquid. Spoon into
a serving dish and garnish with chilies and parsley sprig, if
desired. Serve warm with tortilla chips.
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