Black Bean Pesto Recipe

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   1.

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   Rinse and drain the beans thoroughly.

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   Place them in a large saucepan or possibly soup kettle, and add in all the remaining ingredients.

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   Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hrs.

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   2.

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   Remove and throw away the ham hock and bay leaf.

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   Using a slotted spoon, transfer the bean mix, in batches, to the bowl of a food processor.

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   Process, adding cooking liquid as necessary to create a smooth, thick paste.

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   You will use a total of about 1 c. liquid.

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    3.

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    Transfer the pesto to a bowl and stir in the salt and pepper, if needed.

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    Chill, covered, till ready to use.

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    This will keep in the refrigerator for 2 to 3 days.

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    Author'snote: These beans make a warm and spicy spread.

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    Also use them in place of the red bean paste in the Three Layer Mexican Dip, or possibly serve them in fajitas or possibly on nachos.

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    Black Bean Pesto can also be heated through and served as a side dish, garnished with lowfat sour cream and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.