1 (15 1/2 ounce) can kidney beans
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1/2 cup cola soda
4 ounces green chile peppers, chopped
1 teaspoon Worcestershire sauce
1 cup Cheddar cheese, grated
3 strips bacon, cooked, crumbled

In a saucepan over medium heat, combine kidney beans, tomato paste, oil, salt, pepper, crushed garlic clove, cola soda, chopped green chile peppers, and Worcestershire sauce. Bring to a boil. Pour mixture into a blender or with an electric mixer, blend on high speed until well mixed. Add the Cheddar cheese; blend until smooth. Pour mixture into a serving dish and sprinkle cooked, crumbled strips of bacon on top.

Servings: 16