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Ingredientes
- 8 ounce Dry black beans
- 1 x Water
- 1 x Bay leaf
- 1 x Ham hock
- 2 x Jalapeno peppers, seeded
- 2 cl Garlic Stems from 1 bunch of cilantro (fresh coriander) Salt and freshly grnd pepper (optional)
Direcciones
- 1. Rinse and drain the beans thoroughly. Place them in a large saucepan or possibly soup kettle, and add in all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hrs.
- 2. Remove and throw away the ham hock and bay leaf. Using a slotted spoon, transfer the bean mix, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to create a smooth, thick paste. You will use a total of about 1 c. liquid.
- 3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Chill, covered, till ready to use.
- This will keep in the refrigerator for 2 to 3 days.
- Makes 3 c.. Author'snote: These beans make a warm and spicy spread. 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. Black Bean Pesto can also be heated through and served as a side dish, garnished with lowfat sour cream and cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1256g | |
| Calories 794 | |
| Calories from Fat 31 | 4% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 3440mg | 98% |
| Total Carbs 145.95g | 39% |
| Dietary Fiber 36.2g | 121% |
| Sugars 5.7g | 4% |
| Protein 49.64g | 79% |
