Preparation:
Heat oil in skillet. Add garlic, onion, green chili and chili powder and cook gently for 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 of the reserved bean liquid. Spoon into a serving dish and garnish with chiles and parsley sprigs, if desired. Serve warm with tortilla chips. |
