Black Bean Pesto

Name: Black Bean Pesto
Yield: 3 cups
Ingredients: Salt and freshly ground pepper (optional); Salt and freshly ground pepper (optional); Stems from 1 bunch of cilantro (fresh coriander); Stems from 1 bunch of cilantro (fresh coriander); 2 jalapeño peppers, seeded; 2 cloves garlic; 1 bay leaf; 1 ham hock; 8 ounces dried black beans; 1 quart water

Preparation info

3 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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.

Ingredients

8 ounces dried black beans
1 quart water
1 bay leaf
1

Starter
Pescatarian
Gluten-free

Method

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 1½ hours.
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