Black bean pesto

1. Rinse and drain the beans thoroughly.
2. Place them in a large saucepan or soup kettle, and add all the remaining ingredients.
3. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-½ hours.
4. Remove and discard the ham hock and bay leaf.
5. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor.
6. Process, adding cooking liquid as necessary to form a smooth, thick paste.
7. You will use a total of about 1 cup liquid.
8. Transfer the pesto to a bowl and stir in the salt and pepper, if needed.
9. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days.
10. Makes 3 cups.