Yucatan Black Bean Dip

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

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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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