Chilled Red Bean Dip Recipe - Cooking Index
Chilled Red Bean Dip Recipe - Cooking Index
| 2 tablespoons | 30ml | Corn oil |
| 1 | Garlic - crushed | |
| 1 | Onion - finely chopped | |
| 1 | Fresh green chili - seeded and, finely chopped | |
| 1 teaspoon | 5ml | Hot chili powder |
| 1 | Red kidney beans | |
| 1/2 cup | 73g / 2.6oz | Shredded cheddar cheese |
| Salt - to taste | ||
| 1 | Fresh red and green chiles | |
| Fresh parsley sprigs - optional | ||
| Tortilla chips |
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.
Source:
PASTA MONDAY TO FRIDAY SHOW PS6536
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.