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

From: "Celebrate San Antonio Cookbook", Via: Epicurious Food
Posted By: Diane Eiger - Menlo Park, CA (@dynaserv-noc-user87.cisco.com)
Post Date: Tue, 30 Jan 1996