Sam Choy's Kitchen recipe: Marine Corps Base Hawaii Seven Layer Hawaiian Bean Dip
32 ounces Refried Beans 12 ounces Victoria Red Taco Sauce (Mild) 8 ounces Green Chilis, diced 16 ounces Cream Cheese ½ cup of mayonnaise 8 ounces sour cream 8 ounces Waianae Grown Green Onions, finely sliced 2 Kula Tomatoes, sliced 8 ounces Black Olives, sliced 10 ounces Mild Chedder Cheese, shredded 10 ounces Mozzarella Cheese, shredded Salt and Pepper
Served with taro chips and tri-color corn tortilla, salsa and cilantro oil.
Mix cream cheese and sour cream, whipped till smooth then fold in mayonnaise (set aside). Mix together refried beans, taco sauce and diced green chiles (set aside)
8 ounces Pinto Beans 1 piece Ham Hock Shank 1 clove minced garlic 4 ounces minced Maui Onion 1 teaspoon Cooking oil Garlic salt and pepper to taste
In a heavy saucepan, mix pinto bean and ham shank, fill with water enough to cover. Bring to a boil and let it simmer for two to three hours or until beans are soft. After beans are soft, discard ham hock, strain beans and save stock.
In a frying pan, add teaspoon cooking oil, add minced garlic. Saute for 2 to 3 minutes, add minced onions, saute for 2 to 3 minutes, add cooked beans with ¼ cup stock. While cooking, smash beans with potato masher. Seasoned to taste with garlic salt and pepper.