Recipe: Yucatan Black Bean Dip (with sausage, radishes, and Monterey Jack cheese)

YUCATAN BLACK BEAN DIP

"This recipe makes a good party dip, especially when served alongside chili con queso. Tortilla chips, pita chips, even freshly warmed flour or corn tortillas make excellent dippers for this spicy dish."

1 pound dried black beans
6 cups water
1 tablespoon salt
1 pound lean ground pork
2 teaspoons oregano
2 tablespoons butter
1 cup chopped onion
5 medium radishes, sliced
1 to 4 teaspoons minced hot green chiles (seeded, peeled if necessary)
6 tablespoons lemon juice
1 cup green chile salsa
1/2 pound grated Monterey Jack cheese
1/4 cup chopped cilantro (or fresh parsley)
Taco chips (for serving)

Soak beans overnight in water. Drain.

THE NEXT DAY:
To the beans add 6 cups fresh water and 1 teaspoon salt. Bring to boil, cover, simmer for 2 hours or until beans are tender.

Remove the beans with a slotted spoon and set aside. Bring bean stock to a boil, add ground pork and oregano. Bring to a second boil. Drain and reserve the parboiled pork.

Melt butter in a large, heavy saucepan over medium heat. Saute the onions, radishes and chiles until limp.

Add beans, boiled pork, lemon juice and remaining salt. Lower heat, cover and simmer 10 to 15 minutes or until tender.

Pour in the salsa, add grated cheese and continue simmering until cheese melts.

TO SERVE:
Pour black bean dip into a serving dish, sprinkle with chopped cilantro and surround with taco chips. Serve warm.

Serves 10 to 12 generously
From: Recipelink.com
Source: Newspaper recipe clipping: Margie Bohl and Simply Delicious to San Antonio Express-News, August 27, 1997