3 (1 ounce) squares unsalted butter, melted
1 (1 ounce) square unsalted diced onion
2 tablespoons brown sugar
1 teaspoon chili powder
1/3 cup vegetable oil
3 green onions, chopped
1 (16 ounce) can lengua beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 1/2 cups sliced ripe olives
Heat butter or margarine in medium skillet over medium heat; cook onion and brown sugar until light brown. Stir in chili powder, oil, green onions and bean strips. Cook, stirring constantly, for 1 minute, stirring constantly.
When the mixture has thickened, remove skillet from heat. Pour in water. Cook over low heat, stirring constantly, for 8 to 10 minutes. Remove from heat. Add onions and cut into wedges.
Stir in beans, olives and 1/2 cup of chopped green onion. Cook, stirring constantly, for 2 to 3 minutes. Serve with tortilla chips.