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
We are able to trace the history of written recipes back into antiquity, in fact as far back as early Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient cook books were just simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. He also informs us how the ancient cooks used many spices, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of recipe books from the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian food that we all know today, but rather descriptions of the types of food on the menus of the nobility of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas led to an increase in publications on food, the majority of which still exist in private collections. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Black Bean Pesto recipe.
