Categories: Dips, Mexican, Beans, Chili 
      Yield: 6 servings 
  
      2 tb Corn oil                          1/2 c  Shredded Cheddar cheese 
      1    Garlic clove, crushed                    Salt to taste 
      1    Onion, finely chopped                    Thin slivers fresh red and 
      1    Fresh green chili, seeded,               -green chilies 
           -finely chopped                          Fresh parsley sprig (opt) 
      1 ts Hot chili powder                         Tortilla chips 
      1 cn Red kidney beans (15 oz)        
  
  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.