Yucatan Black Bean Dip

Mexican Appetizer Recipes

1 lb dried black beans 6 c water 1 Tbsp salt 1 lb lean ground pork 2 tsp oregano 2 Tbsp butter 1 c chopped onion 5 medium radishes, sliced 6 Tbsp lemon juice 1–4 hot green chili peppers, seeded, minced 1 c green chili salsa 8 oz monterey jack, grated 1/4 c fresh cilantro, chopped Tortilla chips

Soak beans overnight in water. Drain. In large pan, add beans, water, salt. Boil, cover simmer 2h until beans tender. Remove beans with slotted spoon. Bring stock to boil, add pork, oregano, bring to boil. Drain, reserve pork. In pan, melt butter, saute onions, radishes, peppers, until limp. Add beans, pork, lemon juice, salt. Lower heat, cover, simmer 10–15 min until tender. Pour in salsa, add grated cheese, continue simmering until cheese melts. Sprinkle with cilantro, surround with chips.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday July 3rd, 2006