Yucatan Black Bean Dip

* Exported from MasterCook *

Yucatan Black Bean Dip

Recipe By :Celebrate San Antonio Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Chile-Heads
Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried black beans
6 cup water
1 Tbsp salt
1 lb lean ground pork
2 tsp oregano
2 Tbsp butter
1 cup chopped onion
5 medium radishes, sliced
1 hot green chili peppers, seeded, peeled & -- (1 to 4)
minced
6 Tbsp fresh lemon juice
1 cup green chili salsa
8 oz. Monterey jack cheese, grated
1/4 cup 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


Source: rec.food.recipes