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Black Bean Pesto

 

52

Yield

1

servings

Prep

?

Cook

?

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

8 ounces black beans
dried
1 x water
*
1 each bay leaves
*
1 each ham hock
*
2 each jalapeño pepper
seeded
*
2 cloves garlic
1 bunch cilantro
stems only
*
1 x salt and black pepper
freshly ground, to taste
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 2474% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 15g 15%
Dietary Fiber 15g 60%
Sugars g
Protein 32g
Vitamin A 0% Vitamin C 9%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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