Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
4 cups red kidney beans
1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- optional
Cover beans with cold water, bring to a boil, reduce heat and simmer until tender. Drain and puree through sieve or food mill. Place in large double broiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted. Paprika may be added if desired for a redder red. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs. This is also delectable over very rare hamburgers.
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