Recipe: Black Bean Nachos with Black Bean Pesto from The New Basics Cookbook

BLACK BEAN NACHOS WITH BLACK BEAN PESTO

"These are hot! Serve them in wedges with drinks, or whole for lunch with some spicy guacamole on the side."

Corn oil
2 Flour tortillas, 8-inches in diameter
2 chorizo or spicy sausage
1 cup Black Bean Pesto (recipe follows)
1 cup grated Monterey jack cheese
2 tablespoons chopped cilantro (fresh coriander)

Preheat oven to 375 degrees F.

Fill a medium-size heavy skillet with 1/2-inch corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.

Slice the chorizos into 1/4-inch thick rounds, and saute them in a small skillet until crisp, about 5 minutes. Remove sausages from skillet and drain on paper towel.

Place the tortillas on baking sheet, and spread Black Bean Pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with the chopped cilantro.

Bake until brown, 20 minutes. Remove from the oven and cut each tortilla into eight pieces. Serve immediately.

Makes 4 servings or 16 appetizers
BLACK BEAN PESTO
Makes 3 cups

"These beans make a hot and spicy spread. Also use them in dip recipes or serve the 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."

8 ounces dried black beans
1 quart water
1 ham hock
2 jalapeno peppers, seeded
2 cloves garlic
1 bay leaf
Stems from 2 bunches of cilantro (fresh coriander)
Salt and freshly ground pepper (optional)

Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 1 1/2 hours.

Remove and discard ham hock and bay leaf. Using slotted spoon, transfer 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. Will keep in the refrigerator for 2-3 days.

Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins