Black Bean Pesto
Serving Size : 1
Ingredients for prepare Black Bean Pesto
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | ounces | dried black beans |
| 1 | | water |
| 1 | | bay leaf |
| 1 | | ham hock |
| 2 | | jalapeno peppers - seeded |
| 20 | milliliters | garlic |
recipe Black Bean Pesto
1. Rinse and drain the beans
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thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil,
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then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and
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discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl
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of a food processor. Process, adding cooking liquid as necessary to form a smooth,
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thick paste. You will use a total of about 1 cup liquid. 3.
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Transfer the pesto to a bowl and stir in the salt and pepper,
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if needed. Refrigerate, covered, until ready to use. This will keep in
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the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans
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make a hot and spicy spread. Also use them in place of the red bean paste in the Three
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Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also
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be heated through and served as a side dish, garnished with sour
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cream and cilantro.
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