Yucatan Black Bean Dip

Great recipe for: Yucatan Black Bean Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Yucatan Black Bean Dip

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


  1. 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.
  2. 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