Black Bean Pesto
Yield
1 servingsPrep
?Cook
?Ready
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
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
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.
