Yucatan Black Bean Dip Recipe


MethodMain Ingredient


 Dried black beans1 Pound
 Salt1 Tablespoon
 Lean ground pork1 Pound
 Oregano2 Teaspoon
 Butter2 Tablespoon
 Chopped onions1 Cup (16 tbs)
 Radishes5 Medium, sliced
 Seeded minced hot green chili peppers4 Teaspoon
 Fresh lemon juice6 Tablespoon
 Canned green chili salsa1 Cup (16 tbs)
 Grated monterey jack cheese1⁄2 Pound
 Chopped coriander leaves/Fresh parsley1⁄4 Cup (4 tbs) (Fresh Cilantro)
 Taco chips1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4134 Calories from Fat 1551

% Daily Value*

Total Fat 183 g281.9%

Saturated Fat 86.2 g431.2%

Trans Fat 0.2 g

Cholesterol 599.4 mg199.8%

Sodium 7841.1 mg326.7%

Total Carbohydrates 362 g120.6%

Dietary Fiber 88.3 g353%

Sugars 22.3 g

Protein 261 g522.3%

Vitamin A 97.2% Vitamin C 194%

Calcium 245.2% Iron 160%

*Based on a 2000 Calorie diet


Soak the beans overnight in water.
To the beans add 6 cups fresh water and 1 teaspoon salt.
Bring to a boil, cover, and 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 second boil.
Drain stock.
Reserve the parboiled pork.
Melt butter in a large heavy saucepan over medium heat.
Saute the onions, radishes, and peppers 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 almost all the cheese, and continue simmering until cheese melts.
Pour bean dip into a serving dish, sprinkle with reserved cheese and chopped coriander, and surround with taco chips.