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Chilied Red Bean Dip mexican, chili, beans, dips 2 tablespoon corn oil 1 garlic clove, crushed 1 onion, finely chopped 1 fresh green chili, seeded, finely c; hopped 1 teaspoon 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 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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