Ingredients
2 tbsp corn oil
1 garlic clove, crushed
1 onion, finely chopped
1 fresh green chili, seeded, finely c, hopped
1 tsp hot chili powder
1 can red kidney beans (15 oz)
1/2 cup shredded cheddar cheese
1 salt to taste
1 thin slivers fresh red and green ch, ilies
1 fresh parsley sprig (opt)
1 tortilla chips
Directions
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.
Servings: 6 servings
Chilied Red Bean Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Chili; Dip
The History of Recipes
It is possible to track the history of `recipes` back into the far past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the Roman chefs made use of a wide range of aromatic flavors, including a few you will know such as thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including parsley and basil. The introduction of these new foods and spices led to a surge in manuscripts on cookery, the majority of which still exist in private libraries. The arrival of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chilied Red Bean Dip recipe.
