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Spicy Beans with Corn Chips (Nachos)

This simple combination of savoury beans, crisp corn chips, melted cheese, avocado dip, and sour cream can be served as an appetizer or as a snack.

COOKING TIME: 10 minutes
YIELD: enough for 4 persons

1 cup (250 ml) kidney or pinto beans soaked overnight to produce 2 cups soaked beans
2 tablespoons (40 ml) olive oil
1/2 teaspoon (2 ml) yellow asafoetida powder
2 teaspoons (10 ml) green chili, chopped
2 teaspoons (10 ml) ground cumin
1 tablespoon (20 ml) chopped fresh coriander leaves
2 tablespoons (40 ml) tomato paste
1 teaspoon (5 ml) salt
200 g (about 7 ounce) corn chips
1 cup (250 ml) grated cheddar cheese
2 cups (500 ml) Guacamole
1/2 cup (120 ml) sour cream
1 tablespoon (20 ml) chopped fresh parsley for garnish

1. Boil the beans until soft, then drain.

2. Heat the olive oil in a small saucepan and saute the asafoetida. Add the chili, ground cumin, cooked beans, coriander leaves, tomato paste, and salt. Stirring often, cook on moderate heat for 2 to 3 minutes.

3. Arrange the corn chips on a 20 cm (8-inch) pie dish. Cover with the bean mixture and sprinkle the grated cheese on top. Place under a hot grill for 2 or 3 minutes, or until the cheese melts.

4. Top with Guacamole, sour cream and parsley. Serve immediately.