| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Dips, Mexican, Beans, Chili | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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