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Red Bean Dip

5 oz red kidney beans; (dried)
2 cl garlic
1 jalapeno pepper; cored and s
1/4 c water
1/2 c corn oil
1 1/2 ts cider vinegar
1/2 ts paprika
1/2 ts fresh ground pepper
1/4 ts chili powder
1/4 ts salt
1 ds tabasco sauce

Cover the beans with cold water and soak overnight Drain beans; place them in a saucepan, and cover with cold water. Bring toa boil, then lower heat and simmer about 45 minutes or until beans are tender. Drain and cool completely. Mix all ingredients in blender or foodprocessor.

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