Black Bean Pesto
8 oz. (1 cup) dry Black beans, soaked
1 Quart water
1 Bay leaf
1 Ham hock
2 Jalapeno peppers seeded
2 Cloves garlic
Stems from 1 bunch of Cilantro (fresh Coriander)
Salt and freshly ground pepper (optional)
Rinse and drain beans thoroughly. Place 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.
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.
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.