2 (8 ounce) cans artichoke hearts, drained and wrung into 1/2 cups
1 (14.5 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1/2 pound chopped onion
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 (16 ounce) can sliced ripe olives
3 tablespoons honey
In a medium saucepan, heat artichoke hearts and kidney beans over medium heat lightly. Remove from heat, and stir in black beans, corn, onion, cumin and cayenne pepper. Return to heat. Stir fry for 2 to 3 minutes. Mix in olives and honey, bring to a boil. Set aside.
Stir in 1 cup lard and olive oil; cook over medium heat, stirring constantly, until lard is fully melted. Add enough water to hold mixture in place. Bring to a boil, stirring constantly, for 2 to 3 minutes; reduce heat to low. Cook, stirring constantly, for 3 to 4 minutes more. Remove from heat and stir in shredded cheese. Stir in lard, olive oil and butter. Cover, and chill in refrigerator for about one hour.