4 slices bacon, chopped
4 cloves garlic, minced
1/4 cup onion, chopped
1 pound black beans, picked over and washed
4-5 cups water
1 pound Monterey Jack cheese
1 pound sharp cheddar cheese
4 tablespoons picked jalapeno chilies, minced
2 tablespoons juice from jalapeno can
1/2 cup onion, minced
1/2 cup sour cream
1 large avocado, chopped
1/4 cup cilantro, minced
In a large pot fry the garlic and 1/4 cup onion with the bacon over medium heat until the onion is soft.
Add the beans to the pot with 4-5 cups water.
Bring the liquid to a boil and simmer, partially covered, until the beans are tender, adding additional water as necessary.
When the beans are tender, pour off all but a little of the liquid from the pot and place them in an oven proof serving dish (I use a 11 x 8 corning ware pan).
Mix in the cheeses, chilies, chili juice, and 1/2 cup minced onion.
Bake the dip at 350 degrees until the cheese has melted and is bubbling, about 15 minutes.
Serve topped with the sour cream, avocado and cilantro.
Serves 12 as an appetizer.
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