Black bean pesto

Yield: 1 servings

Ingredients:

8 oz Dried black beans 2 cl Garlic
1 Water Stems from 1 bunch of
1 Bay leaf -cilantro (fresh coriander)
1 Ham hock Salt and freshly ground
2 Jalapeno peppers

Instructions:

seeded -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