Preparation:
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. |
