Guacamole Tostadas

• 1 cup dried pinto beans
• 3/4 cup chopped onion
• 1 large clove garlic, pressed
• 1 1/2 teaspoons ground cumin
• 2 1/2 tablespoons mild pure chili powder
• 1 tablespoon white vinegar
• 1/4 cup unsalted butter, softened
• 3 ounces tomato paste
• 1/4 teaspoon ground coriander seed
• 8 drops hot pepper sauce
• Freshly ground black pepper to taste
• 2 ripe avocados
• 2 tablespoons lemon juice
• 1 cup sour cream
• 2 chopped large tomatoes
• 3/4 cup chopped scallions
• 1 cup pitted chopped black olives
• 2 cups coarsely grated sharp white Cheddar cheese
• 23 cup coarsely chopped fresh coriander
• Good quality tortilla chips

1. To prepare beans either cover with water and soak overnight or cover with water and bring to a boil; boil 2 minutes and allow to sit in water for 1 hour.
2. After soaking beans, drain off soaking water.
3. Cover beans with fresh water and cover pot.
4. Bring to boil.
5. Add 1/2 cup chopped onion, garlic, 1/2 teaspoon cumin.
6. Cover and simmer until beans are tender, about 1 hour.
7. Drain.
8. Place beans in food processor with 3/4 teaspoon cumin, 1 1/2 tablespoons chili powder, vinegar, butter, tomato paste, coriander and hot pepper sauce.
9. Process until mixture is smooth.
10. Adjust seasoning and add salt and pepper to taste.
11. Peel avocados and mash coarsely with lemon juice, salt and pepper to taste.
12. Mix sour cream with 1 tablespoon chili powder, 1/4 teaspoon cumin.
13. Chop tomatoes.
14. To serve, place a layer of the bean mixture in a shallow serving dish.
15. Top with mashed avocados, then with sour cream mixture.
16. Sprinkle tomatoes evenly over sour cream; sprinkle on scallions, olives and cheese and top with fresh coriander.
17. Serve with tortilla chips.

pinto beans, onion, clove garlic, ground cumin, chili powder, white vinegar, unsalted butter, tomato paste, ground coriander seed, pepper, freshly ground black pepper, avocados, lemon juice, sour cream, tomatoes, scallions, black olives, cheddar cheese, fresh coriander, tortilla chips

Taken from cooking.nytimes.com/recipes/1946 (may not work)