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.
These beans make a hot and spicy spread.
Black Bean pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro.
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