Yucatan Black Bean Dip

• 1 lb dried black beans
• 6 C water
• 1 T salt
• 1 lb lean ground pork
• 2 t oregano
• 2 T butter
• 1 C chopped onion
• 5 medium radishes, sliced
• 1-4 hot green chili peppers, seeded, peeled & minced
• 6 T fresh lemon juice
• 1 C green chili salsa
• 8 oz. monterey jack cheese, grated
• 1/4 C fresh cilantro, or coriander, chopped
• Tortilla chips

  Soak beans overnight in water. Drain. In a large saucepan, add beans, water and salt. Bring to 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,lemon juice and remaining salt. 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 chips. Serve warm.
  Yield :10-12 servings