Food Network: Bolo's Black Beans and Rice

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Bolo's Black Beans and Rice
Recipe courtesy Bobby Flay, 2007

Ingredients
1 pound black beans, picked over
1 ham hock
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 Spanish onion, finely diced
1 1/2 cups long-grain white rice
2 3/4 cups water
1 recipe Pesto, recipe follows
Salt and freshly ground black pepper

Instructions
Soak beans overnight in large bowl of cold water. Drain, transfer to a
large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high
heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.

Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has
melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the
mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over
high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the
rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove
the lid, fluff the rice.

Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of
water and cook until the water is absorbed. Season with salt and pepper.

Pesto:
2 cups fresh cilantro leaves
3 tablespoons pine nuts
8 cloves roasted garlic
1 cup olive oil
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With
the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and
pepper and pulse a few times to incorporate. Transfer to a bowl.