Black Bean Pesto



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)

DIRECTIONS:

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.

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.



Black Bean Pesto