Black Bean Pesto
salt and black pepper
freshly ground, to taste
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 liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
- 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.