2         C dry pinto beans
1         large onion
1         ham hock-water
1/2      C lard
           salt
----Nachos----
12       corn tortillas
           lard for deep frying
           salt
1         C shredded jack cheese
1         C shredded cheddar cheese
2         jalapeno chiles (or more) - finely chopped
1         C of finely diced tomatoes
1         C finely chopped cilantro

Place beans, whole onion and ham hock in sauce pan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add
to beans and mash with potato masher. Season to taste with salt. Set
aside. To make nachos, cut tortillas in quarters and fry in deep hot
lard until crisp. Drain and season lightly with salt. Arrange tortillas
in single layer on large ovenproof platter. Sprinkle half each of Jack
and cheddar cheese over tortilla chips.
Sprinkle chiles over cheeses. To with dollops of refried beans and
gently spread over mixture.(Reserve any extra beans for another use.)
Sprinkle with half of remaining cheeses. Top with tomatoes and
cilantro, then with remaining cheeses. Bake at 375 degrees until cheeses
are melted and bubbly, about 15 minutes. Serve at once.