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.