small bug icon  nachos: 34 easy steps!



Click a picture to see a larger view.

Contents

baked pan of nachoes
  1. Ingredients
  2. Bean sorting and soaking
  3. Bean cooking and mashing
  4. Nacho toppings and assembly
  5. Time to eat
 

Ingredients

  1. 1 pound pinto beans
  2. 2+ large onions
  3. 5+ cloves of garlic
  4. Tortilla chips
  5. Seasonings: Tabasco sauce, chili powder, cumin, coriander, black pepper
  6. Toppings: jalapeño, green pepper, tomato, scallions, cheese, salsa

[back to top]

 

Bean sorting

  1. In pan lid, sort thru a handful of beans at a time, discarding small stones [can seriously damage teeth if missed] and any discolored beans. Discard them!

Bean soaking

  1. Rinse beans in pan 2-3 times with cold water. Optionally, you may also discard any 'floaters'.
  2. Cover beans with at least 1 inch of water in pan
  3. Leave soak overnight [don't have overnight?? - see next]
  4. Quick soak: bring beans/water to boil, boil for ~two minutes, then cover and let soak for 2 hours.

[back to top]

 

Bean cooking

  1. Dice one onion, add to pot
  2. Bring water, beans, onions to boil then simmer slowly, stirring periodically so they don't stick.
  3. Onions will mostly disappear - this is expected.
  4. Add couple dabs of Tabasco if desired
  5. If you add salt, don't add until at least midway thru cooking [There will be plenty of salt in this dish from the tortilla chips]
  6. Beans are done when they are soft - remember you will be mashing them

Bean mashing

  1. Dice other onion and dice garlic cloves [can be done at any point while beans are cooking]
  2. Saute onion in large [big enough to add the beans to as well] frying pans until translucent. I usually use old taco shell oil, but you can use virgin if you don't have any used. You can be generous with the oil, since any remaining will be absorbed by the beans.
  3. Once onions have started to become translucent, add garlic [garlic burns easily, so keep heat low and stir often.
  4. When beans are done, most of the excess water should have been absorbed.
  5. Keep burner on under onion & garlic mix
  6. Dump 1/3 to 1/2 of the beans into frying pan and mash to desired consistency. I like my bean with 'texture'. I dislike the usual restaurant fair that look like pureed baby food. If you have excess water in the bean pan, spoon out the bean. You don't want to be dumping excess water into the frying pan.
  7. Repeat above until all beans are mashed.


  1. Once mashed beans are hot, reduce heat to reduce the amount of sticking to the pan.
  2. Add spices to taste
  3. With low heat, you will need to stir every 5 minutes for about 30 minutes.
  4. More liquid... When you dump the cooked bean into the frying pan, retain any water that the beans cooked in for possible use later. You can also [and probably should] add a little more oil after mashing. You can add either water or oil if the mashed beans appear dry. Each gives a slightly different texture.
  5. A little sticking on the bottom of the pan is ok [hence the name 're-fried'], but be sure to scrape the bottom of the pan each time you stir it. If a lot sticks, you probably have the heat too high.
  6. After mashed bean are cooked, they can be left to cool in the pan [beware of hungry 'nibblers' in the house]. Cooked beans can be refrigerated for later use.

[back to top]

 

Nacho toppings and assembly

  1. Cut up all the toppings first. For the tomatoes, I like to remove the wet, 'snotty' part around the seeds. This area has a lot of moisture and will soften the shells.
  1. Save the excess for your 'bio' pile!

Assembly

  1. Use your favorite plain [non-seasoned] tortilla chips
  2. I use a small fork to place a small dab of bean mixture on each chip and press it down a little being careful not to break the chip.
  3. Place completed chips on pizza pan and repeat until the pan is full.
  4. Next comes the cheese. This makes a nice bed for the toppings. Reserve some of the cheese to sprinkle over the toppings.
  5. I usually put toppings on in this sequence: tomatoes [drain them again to avoid excess moisture], the green peppers, scallions, and jalapeño peppers [I usually cut these very small]
  6. Then sprinkle cheese over the top and dab a couple tablespoons of salsa around.
  7. If beans are just from the frig, I like to bake the nachos a little first, then move them up to broil. Takes about 7-10 minutes or until lightly toasted on top. When baking, use 350 degree oven.

    [back to top]

 

Time to eat

After all your hard work, it is now time to....

  1. Feed the hungry horde!!!

baked pan of nachoes

Leftovers??

Having left over nachos is never a problem. Left over nachoes are a great snack the next day. To re-heat, pop them back in the oven for 8-10 minutes. Much better then in the microwave. Although if you are really hungry, they are not too bad cold!

[back to top]

Return to Michael's Cooking page

   

Administrivia:

doc ID: http://www.botos.com/cook/nachos/index.html
Copyright © 2015-2016 Michael Botos. revised: 07/18/2016

Your comments on presentation style, technical content, and anything else relating to the Web are always welcome. Send them to me at mailto gif mbotos@botos.com.