Chilied Red Bean Dip

Course : Dips
Serves: 6
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2 tablespoons corn oil
1 clove garlic -- crushed
1 medium onion -- finely chopped
1 whole fresh green chile -- seeded and, finely -- chopped
1 teaspoon hot chili powder
15 ounces red kidney beans
1/2 cup shredded cheddar cheese
1 teaspoon salt -- to taste
1 teaspoon fresh red and green chiles -- thinly slivered
1 sprig fresh parsley -- optional
1 package tortilla chips

Preparation / Directions:

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.

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