HoneyBaked and Callie's Pimento Cheese and Black Bean Dip

Preheat oven to 400 degrees.

Remove frozen biscuits packaging. Wrap in tinfoil and bake for 20 from minutes.

Heat 1 TBL of oil in pan over medium heat. When oil is hot, cook ham for 4 to 5 minutes or until ham begins to darken in color. Using a slotted spoon, remove ham from oil and place on a paper towel-lined plate.

Add onions to pan and cook for 4 to 5 minutes or until soft. Add more olive oil to the pan if necessary

Add garlic, cumin, coriander, smoked paprika, red pepper flakes, salt and pepper to pan and cook for 1 minute.

Add black beans and liquid from both cans. Rinse out can with ¼ to ½ Cup of water and add to the pan. Bring beans to a simmer and cook for 10 to 15 minutes or until they reduce and the mixture begins to thicken. While the beans are simmering, use the back of a large spoon to smash some of the beans in the mixture. Remove the beans from the heat.

Add the ham, apple cider vinegar and honey to the pan and stir well to combine. Season liberally with salt and black pepper and stir.

Pour the contents of the pan evenly into a baking dish.

Gently spread the pimento cheese dip evenly on top of the beans.

Once the biscuits have cooled enough to handle, break them up and spread evenly on top of the pimento cheese.

Place dish back in oven and bake for 15 minutes or until biscuits have toasted and pimento cheese has melted.

Sprinkle with sliced green onions and chopped cilantro and serve.