Yucatan Black Bean Dip
1 lb. dried black beans
6 cups water
1 Tbsp salt
1 lb. lean ground pork
2 tsp oregano
2 Tbsp butter
1 cup chopped onion
5 medium radishes, sliced
1-4 hot green chili peppers, seeded, peeled and minced
6 Tbsp lemon juice
1 cup salsa verde
8 oz. Monterey Jack cheese, grated
1/4 cup fresh cilantro, chopped
Soak beans in water overnight. Drain. In a large saucepan, add beans, water and salt. Bring to a
boil, cover and simmer for 2 hours until beans are tender. Remove beans with a slotted spoon and
set aside. Bring bean stock to a boil, add ground pork and oregano and bring to a second boil.
Drain and reserve par boiled pork. In a large, heavy saucepan, melt butter over medium heat. Saute
onions, radishes and peppers until limp. Add beans, boiled pork, and lemon juice. Lower heat,
cover and simmer 10-15 minutes until tender. Pour in salsa, add grated cheese and continue
simmering until cheese melts. Pour black bean dip into a serving dish, sprinkle with chopped cilantro
and surround with taco chips. Serve warm.
Source:"Celebrate San Antonio"
Submitted by Dee Dee
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