Black Bean Pesto
From: Christine,.IA

1 (15 oz) can black beans, drained
1 clove garlic, minced
1/2 c. finely chopped onion
1/2 med. Yellow pepper, chopped into 1/4 inch diced pieces
1 med. Jalapeno pepper, cored, seeded and minced
1/2 c. beer
1/2 tsp. Salt
fresh pepper to taste
1/4 tsp cumin
1/8 tsp cayenne pepper
2 T. chopped cilantro

Combine beans, garlic, onion, bell pepper, jalapeno and beer in a medium saucepan. Bring to a boil. Reduce heat to medium and let bubble gently, stirring often, for 20-30 minutes, until the liquid is mostly gone and beans are tender. Stir in the remaining ingredients, and mash with a potato masher until mixture has a chunky paste consistency. Store the pesto covered in the refrigerator. Serve warm or at room temperature