Title: Black bean pesto
 Categories: Condiments, Beans, Sauces
      Yield: 1 Servings
 
      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)
 
  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