|Ripe tomatoes/16 cups chopped tomatoes||24 Large|
|Ground cumin seed||4 Teaspoon|
|Chopped onion||6 Cup (96 tbs)|
|Black pepper||To Taste|
|Garlic||8 Clove (40 gm), minced|
|Olive oil||6 Tablespoon|
|Fresh basil||4 Tablespoon|
To prepare beans either cover with water and soak overnight, or cover with water and bring to boil; boil 2 minutes and allow to sit in water for 1 hour.
After soaking beans drain off soaking water.
Cover beans with fresh water and cover pot.
Bring to boil.
Add 1/2 cup chopped onion, garlic, 1/2 teaspoon cumin.
Cover and simmer until beans are tender, about an hour.
Place in food processor with 3/4 teaspoon cumin, 1 1/2 tablespoons chile powder, vinegar, butter, tomato paste, coriander and hot pepper sauce.
Process until mixture is smooth.
Adjust seasoning and add salt and pepper to taste.
Peel avocados and mash coarsely with lemon juice and salt and pepper to taste.
Mix sour cream with 1 tablespoon chile powder, 1/4 teaspoon cumin.
Place a layer of the bean mixture in shallow serving dish.
Top with mashed avocados then with sour cream mixture.
Sprinkle tomatoes evenly over sour cream; sprinkle on scallions, olives and cheese and top with coriander.
Serve with tortilla chips.
NOTE TO COOK: Cook beans a day or two ahead and mix with seasonings.
Prepare remaining ingredients except for avocado the day the dish will be served, at your convenience.
Just before leaving for party, mash avocados and mix with lemon juice, salt and pepper to taste.
Layer salad in serving dish and cover with plastic wrap.
Carry to party with tortilla chips in plastic bag.