Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias

-------------------------------REFRIED BEANS-------------------------------
2 c Dry pinto beans -Water
1 lg Onion 1/2 c Lard
1 Ham hock Salt

-----------------------------------NACHOS-----------------------------------
12 Corn tortillas 2 Jalapeno chiles (or more);
Lard for deep frying - finely chopped
Salt 1 c Finely diced tomatoes
1 c Shredded Jack cheese 1 c Finely chopped cilantro
1 c Shredded cheddar cheese

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to
beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until
crisp. Drain and season lightly with salt. Arrange tortillas in single
layer on large ovenproof platter. Sprinkle half each of Jack and cheddar
cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops
of refried beans and gently spread over mixture. (Reserve any extra beans
for another use.) Sprinkle with half of remaining cheeses. Top with
tomatoes and cilantro, then with remaining cheeses. Bake at 375F until
cheeses are melted and bubbly, about 15 minutes. Serve at once.

Created by: Red Onion, Los Angeles

(C) 1992 The Los Angeles Times

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