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Categories:Viewed: 101 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 teaspoons chili, chopped (I use jar chilli)
- 1 (400 g) can red kidney beans, drained & washed
- 1 (400 g) can tomatoes, whole
- 12-1 cup cheddar cheese, shredded
- 12-34 cup sour cream
Method
- Preheat oven 180 deg C (350 deg F).
- Saute onion until soft, add garlic and chilli and cook for a couple more minutes.
- Add drained kidney beans and tomatoes and cook for 10 minutes, stirring occasionally - taste now and add more chilli if desired.
- Using a stick blender or food processor blend until reasonably smooth, although it is nice to have a little texture to show some red of the chilli.
- Put into shallow ovenproof dish and heat in oven 10 minutes - I use a white corning ware flan dish.
- Sprinkle cheese over top, (not too thick because it will be too hard to dip into) and pop back in oven to melt cheese.
- Add a large dollop of sour cream in the middle and serve with original flavoured corn chips for dipping - even fresh vegetable sticks are good with this.
