Chilied Red Bean Dip
- 2 tb Corn oil
- 1 Garlic clove, crushed
- 1 Onion, finely chopped
- 1 Fresh green chili, seeded,
- -finely chopped
- 1 ts Hot chili powder
- 1 cn Red kidney beans (15 oz)
- 1/2 c Shredded Cheddar cheese
- Salt to taste
- Thin slivers fresh red and
- -green chilies
- Fresh parsley sprig (opt)
- 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 well.
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.
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 well.
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.
