1 for nachos:
1 corn oil
2 flour tortillas (8)
2 chorizo or spicy sausage
1 cup black bean pesto
1 cup monterey jack cheese, shred
2 tbsp chopped cilantro (coriander)
1 for black bean pesto:
8 oz dried black beans
1 qt water
1 bay leaf
1 ham hock
2 jalapenos, seeded
2 cl garlic
1 stems from 2 bunchs of
1 cilantro (fresh coriander)
1 salt/fresh ground pepper
Directions
For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil,
reduce heat, simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon,
transfer 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.
Transfer the pesto to a bowl and stir in the salt and pepper if
needed. Refrigerate, covered, until ready to use. Will keep in fridge
for 2-3 days. Yield: 3 cups.
Nachos:
Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it
until oil just starts to move. Then fry the tortillas, one at a time,
until light golden brown, about 15 seconds on each side. Drain on
paper towels.
Slice chorizo into 1/4" thick rounds and saute them in a small skillet
until crisp, about 5 minutes. Remove sausage from skillet and drain on
paper towel.
Place tortillas on baking sheet, and spread pesto evenly over them.
Arrange sausage over pesto and sprinkle with cheese. Top with chopped
cilantro.
Bake until brown, 20 minutes. Remove from oven and cut each tortilla
into eight pieces. Serve immediately.
Makes 4 servings or 16 appetizers
Servings: 4 servings
Black Bean Nachos Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Mexican; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into history, in truth as far back as the Egyptians, and maybe further still. However, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the early Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs like bay, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, including spices such as basil and rosemary. The introduction of these new herbs and spices caused a surge in manuscripts on cookery, many of which are kept safe in private cookery archives. By the time we get to the twentieth century, recipe publications are increasing in popularity as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Black Bean Nachos recipe.
