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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
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