-
1
Soak beans overnight in large bowl of cold water.
-
2
Drain, transfer to a large saucepan and cover with cold water by 2 inches.
-
3
Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours.
-
4
Drain and set aside.
-
5
Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted.
-
6
Add the onion and cook until soft, 3 to 4 minutes.
-
7
Add the rice and stir to coat in the mixture.
-
8
Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat.
-
9
Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes.
-
10
Remove from the heat and let sit, covered, for 5 minutes.
-
11
Remove the lid, fluff the rice.
-
12
Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed.
-
13
Season with salt and pepper.
-
14
2 cups fresh cilantro leaves
-
15
3 tablespoons pine nuts
-
16
8 cloves roasted garlic
-
17
1 cup olive oil
-
18
1/2 cup grated Parmigiano-Reggiano
-
19
Salt and freshly ground black pepper
-
20
Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped.
-
21
With the motor running, slowly add the olive oil and process until combined.
-
22
Add the cheese, salt and pepper and pulse a few times to incorporate.
-
23
Transfer to a bowl.
