8 oz dried black beans
1 water
1 bay leaf
1 ham hock
2 jalapeno peppers, seeded
2 cl garlic
1 stems from 1 bunch of cilantro (fre, sh coriander
1 salt and freshly ground pepper (opt, ional)
Directions
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
Servings: 1 servings
Black Bean Pesto Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Sauce; Vegetable
The History of Recipes
Experts have tracked the existance of recipes far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to academics are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the Roman cooks used many different herbs and spices, including many that are still in use today for example bay, mint and asafoetida. During the succeeding few hundred years, the families of Europe competed with each other to serve up the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording the recipes of their peers. By the arrival of the 1900s, cookbooks were in high demand, as a result of more people being able to read, more free time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Black Bean Pesto recipe.
