Chilied Red Bean Dip

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Chilied Red Bean Dip

 

2 tablespoons corn oil

1 clove garlic, crushed

1 medium onion, finely chopped

1 whole fresh green chile, seeded and, finelu chopped

1 teaspoon hot chili powder

1 15 oz can red kidney beans

1/2 cup shredded cheddar cheese

salt to taste

fresh red and green chiles, thinly slivered

1 sprig fresh parsley or cilantro, optional

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.