2 (16 oz.) cans Bush pinto beans**
3/4 c. onion, chopped
1 clove garlic, minced
1 1/2 tsp. ground cumin
2 1/2 tbsp. mild chili powder
1 tbsp. white vinegar
1/4 c. unsalted butter, softened
3 oz. tomato paste
1/4 tsp. ground coriander
8 drops hot pepper sauce (optional)
2-3 ripe avocados, mashed
2 tbsp. lemon juice
1 c. sour cream
2 large tomatoes, chopped
3/4 c. scallions, chopped
1 c. pitted black olives, chopped
2 c. shredded sharp cheddar cheese
2/3 c. fresh parsley, coarsely chopped (optional)
1 large bag tortilla chips

**Drain and whirl in food processor.

Make layers in the following order: 1. Fry onions and garlic in butter and stir in pinto beans, cumin, chili powder, coriander, and hot pepper sauce. Then add tomato paste and vinegar. Cover bottom of dish with this mixture. 2. Peel avocados and mash with lemon juice. This is the next layer. 3. Spread sour cream over avocados. 4. Chop tomatoes, sprinkle scallions over tomatoes, ending with olives on top. 5. Sprinkle cheese and parsley. Refrigerate. Serve with tortilla chips.