Categories: Condiment, Beans, Sauces 
      Yield: 1 servings 
  
      8 oz Dried black beans                   2 cl Garlic 
      1    Water                                    Stems from 1 bunch of 
      1    Bay leaf                                 -cilantro (fresh coriander) 
      1    Ham hock                                 Salt and freshly ground 
      2    Jalapeno peppers, seeded                 -pepper (optional) 
  
  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