Black Bean Pesto

Directions

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 1½ 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.

1. 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.

These beans make a hot and spicy spread. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro.