Black Bean Pesto
Recipe
- Title:
- Black Bean Pesto
- Categories:
- Condiment, Beans, Sauces
- 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, seeded
- -pepper (optional)
Ingredients
- 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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