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Yucatan Black Bean Dip's picture
  Dried black beans 1 Pound
  Salt 1 Tablespoon
  Lean ground pork 1 Pound
  Oregano 2 Teaspoon
  Butter 2 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Radishes 5 Medium, sliced
  Seeded minced hot green chili peppers 4 Teaspoon
  Fresh lemon juice 6 Tablespoon
  Canned green chili salsa 1 Cup (16 tbs)
  Grated monterey jack cheese 1⁄2 Pound
  Chopped coriander leaves/Fresh parsley 1⁄4 Cup (4 tbs) (Fresh Cilantro)
  Taco chips 1 Cup (16 tbs)

Soak the beans overnight in water.
To the beans add 6 cups fresh water and 1 teaspoon salt.
Bring to a boil, cover, and simmer for 2 hours, or until beans are tender.
Remove the beans with a slotted spoon and set aside.
Bring bean stock to a boil; add ground pork and oregano.
Bring to second boil.
Drain stock.
Reserve the parboiled pork.
Melt butter in a large heavy saucepan over medium heat.
Saute the onions, radishes, and peppers until limp.
Add beans, boiled pork, lemon juice, and remaining salt.
Lower heat, cover, and simmer 10 to 15 minutes, or until tender.
Pour in the salsa, add almost all the cheese, and continue simmering until cheese melts.
Pour bean dip into a serving dish, sprinkle with reserved cheese and chopped coriander, and surround with taco chips.

Recipe Summary

Side Dish

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