Black Bean Pesto Recipe


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Black Bean Pesto Recipe from Recipes 4U

 

Black Bean Pesto Recipe

Recipe Ingredients

8 oz dried black beans
1 water
1 bay leaf
1 ham hock
2 jalapeno peppers, seeded
2 cl garlic
1 stems from 1 bunch of cilantro (fre, sh coriander
1 salt and freshly ground pepper (opt, ional)

Recipe Preparation

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 1-1/2
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. 3.
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. Author's note: These
beans make a hot and spicy spread. Also use them in place of the red
bean paste in the Three Layer Mexican Dip, or serve them in fajitas
or on nachos. Black Bean Pesto can also be heated through and served
as a side dish, garnished with sour cream and cilantro. Source: The
New Basics Cookbook

 

 

Servings: 1

 

 

 

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Black Bean Pesto Recipe - more haute cuisine from Recipes 4u

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This Black Bean Pesto Recipe is one of our Ethnic Recipes, which have been collected from submissions from site visitors and `free to use` sources. Obviously, as we have over 50,000 recipes it would be a massive culinary exercise to prepare and eat every recipe in the collection, so take care and plan carefully. If a recipe appears to be wrong, let us know.


 

Black Bean Pesto Recipe

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