Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

FOR NACHOS: 1 qt Water
Corn oil 1 Bay leaf
2 Flour tortillas (8") 1 Ham hock
2 Chorizo or spicy sausage 2 Jalapenos, seeded
1 c Black bean pesto 2 cl Garlic
1 c Monterey jack cheese, shred Stems from 2 bunchs of
2 tb Chopped cilantro (coriander) Cilantro (fresh coriander)
FOR BLACK BEAN PESTO: Salt/fresh ground pepper
8 oz Dried black beans

For Black Bean Pesto:

Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil,
reduce heat, 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 fridge
for 2-3 days. Yield: 3 cups.

Nachos:

Preheat oven to 375F. Fill a heavy skillet with 1/2" 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 chorizo into 1/4" thick rounds and saute them in a small skillet
until crisp, about 5 minutes. Remove sausage from skillet and drain on
paper towel.

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

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

Makes 4 servings or 16 appetizers

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