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

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.