2 tsp. olive oil
1 large onion, finely chopped
1 hot pepper, diced
2 to 3 garlic cloves, peeled and crushed
1 24 ounce can of kidney beans
5 to 6 ounces salsa
• Heat the olive oil in a medium sized saucepan and saute the onion, diced pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft, then mash with a fork or a potato masher.
• To thin the mixture, add tablespoons of the reserved bean liquid until reaching the desired consistency.
• Serve with tortilla chips or baked pita wedges.
Makes 4 cups
