Ingredients Jump to Instructions ↓

  1. 2 tablespoons corn oil

  2. 1 clove garlic -- crushed

  3. 1 onion -- finely chopped

  4. 1 fresh green chili -- seeded and, finely -- chopped

  5. 1 teaspoon hot chili powder

  6. 1 15 oz can red kidney beans

  7. 1/2 cup shredded cheddar cheese salt -- to taste

  8. 1 thin slivers fresh red and green -- chiles fresh parsley sprigs -- optional tortilla chips

Instructions Jump to Ingredients ↑

  1. 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.


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