Black Bean Pesto Recipe

Ingredients:

Salt
Freshly cracked black pepper
A bunch of coriander (fresh)
2 cloves of garlic
2 pcs of peppers (Jalapeno); seeded
1 pc of ham hock (fresh from the butcher)
1 pc of Laurel leaf (bay leaf)
1 c of water
Black beans (8 oz); dried

Instructions:

Firstly, clean the black beans completely. After this, put all beans inside a deep kitchen pot.

Next add the ham hock, water, Jalapeno, garlic, the Laurel leaf, and coriander. Boil the mixture and then lower down heat. Simmer, lid-off, for an hour and 30 minutes.

Afterwards, turn off heat then remove the hock and Laurel leaf from your mixture. Discard. Through a sieve, or colander, sieve the mixture so that the mixture is separated from its broth. Place all bean batter in a blender and blitz.

While doing so, make sure to pour down little amounts of broth inside the blender to get a velvety, even thick consistency (about 1 cup). Season with pepper and salt.

You can place pesto in a Tupperware and place inside the fridge for future use. Pesto should keep for up to three days.

Just pop inside the microwave if you wish to serve it hot. Perfect for nachos, tortillas and fajitas. Include sour cream; then garnish with cilantro if desired.

>> Black Bean Pesto Recipe