Black Bean Pesto

Title:
Black Bean Pesto

Yield:
1 Servings

Categories:
Condiments,
Beans,
Sauces




Ingredients:





     8 oz Dried black beans


     1    Water


     1    Bay leaf


     1    Ham hock


     2    Jalapeno peppers, seeded


     2 cl Garlic


          Stems from 1 bunch of


          -cilantro (fresh coriander)


          Salt and freshly ground


          -pepper (optional)






 1.  Rinse and drain the beans thoroughly.  Place them in a large saucepan


 or soup kettle, and add all the remaining ingredients. Bring to a boil,


 then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and


 discard the ham hock and bay leaf.  Using a slotted spoon, transfer the


 bean mixture, in batches, to the bowl of a food processor. Process, adding


 cooking liquid as necessary to form a smooth, thick paste. You will use a


 total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in


 the salt and pepper, if needed. Refrigerate, covered, until ready to use.


 This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's


 note:  These beans make a hot and spicy spread. Also use them in place of


 the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas


 or on nachos.  Black Bean Pesto can also be heated through and served as a


 side dish, garnished with sour cream and cilantro. Source: The New Basics


 Cookbook


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini