Ingredients
- 2 Tbsp. Corn oil
- 1 x Garlic clove, crushed
- 1 x Onion, finely minced
- 1 x Fresh green chili, seeded, finely minced
- 1 tsp Warm chili pwdr
- 1 can Red kidney beans (15 ounce)
- 1/2 c. Shredded Cheddar cheese Salt to taste Thin slivers fresh red and green chilies Fresh parsley sprig (opt) Tortilla chips
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Chilied Red Bean Dip
Servings: 6
Directions
- Heat oil in a skillet. Add in garlic, onion, green chili and chili pwdr and cook gently 4 min.
- Drain kidney beans, reserving juice. Reserve 3 Tbsp. beans; process remainder in a blender or possibly food processor to a puree. Add in to onion mix and stir in 2 Tbsp. of reserved bean liquid; mix well.
- Stir in reserved beans and cheese. Cook gently about 2 min, stirring till cheese melts. Add in salt and mix well. If mix becomes too thick, add in a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if you like. Serve hot with tortilla chips.
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