| 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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