2 tbsp Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded, finely chopped
1 tsp Hot chili powder
1 can Red kidney beans (15 oz)
1/2 cup Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red and green chilies
Fresh parsley sprig (opt)
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.
|
|
