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  Black Bean Pesto
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
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)
Instructions:
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
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