Cooking tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Black Bean Pesto Recipe

	Category	Bean Recipes
	Views	24
	Ratings	0

Ingredients And Procedures

8 oz Dried black beans

1 Water

1 Bay leaf

1 Ham hock

2 Jalapeno peppers, seeded

2 cl Garlic

Stems from 1 bunch of -cilantro (fresh coriander) Salt and freshly ground -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

Rate this recipe!

Post this recipe to your site

<h1>Black Bean Pesto</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Dried black beans <P>1 Water <P>1 Bay leaf <P>1 Ham hock <P>2 Jalapeno peppers, seeded <P>2 cl Garlic <P>Stems from 1 bunch of -cilantro (fresh coriander) Salt and freshly ground -pepper (optional) 1. Rinse and drain the beans thoroughly. Place them in a large saucepan <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>