Yucatan Black Bean Dip

Western.Chefs's picture

Jan. 10, 2012


Black beans 1 Pound
Water 6 Cup (96 tbs)
Salt 1 Teaspoon
Lean ground pork 1 Pound
Oregano 2 Teaspoon
Butter 2 Tablespoon
Chopped onion 1 Cup (16 tbs)
Radishes 5 Medium , sliced
Hot green chili peppers 4 Teaspoon , peeled, seeded and chopped
Lemon juice 6 Tablespoon
Salt 2 Teaspoon
Green chili salsa 1 Cup (16 tbs)
Monterey jack cheese 8 Ounce , shredded
Fresh coriander leaves/Parsley 1/4 Cup (4 tbs) , chopped
Taco chips 1 Cup (16 tbs)



1. Soften the beans by soaking them overnight or soak them some time before cooking and drain.


2. Take a saucepan, and add beans along with water and 1 tsp salt and cook for about 2 -3 hours until the beans turn soft.

3. Remove the beans and keep them aside.

4. Boil the stock, stir in oregano and pork.

5. Boil again and drain, and keep the pork aside.

6. Take a large and heavy skillet, and soften the butter.

7. Stir in radishes, onions and peppers and saute until soft.

8. Stir in cooked beans, along with pork, 2 tsp salt and lemon juice.

9. Stir in cheese and chili salsa and continue cooking on low heat until the cheese softens.


10. Spoon the dip into a serving dish, sprinkle the coriander around and adorn it with taco chips. Place the taco chips in a circular manner.

Recipe Summary

Difficulty Level: Easy
Cook Time: 240 Minutes
Ready In: 240 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4217Calories from Fat 1594

 % Daily Value*

Total Fat 188 g289.2%

Saturated Fat 86 g430%

Trans Fat 0 g


Sodium 8617 mg359.04%

Total Carbohydrates 370 g123.3%

Dietary Fiber 87 g348%

Sugars 30 g

Protein 261 g522%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet