Not-Guilty Guacamole
Ingredients
1 can (15 to 19 ounces) white kidney beans, drained and (cannellini) rinsed
1 tablespoon lime juice
1 jalapeño chile
1/2 cup loosely packed fresh cilantro
1/4 cup coarsely chopped sweet onion
salt
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables
Preparation
1
In food processor or blender, puree beans and 1 tablespoon of the lime juice until you reach a smooth consistency. Transfer the beans to medium bowl.
2
In same processor, place the jalapeño, cilantro, onion, and 1/2 teaspoon of salt; pulse until juicy and nice and thick.
3
Scoop out the avocado from its peel into the bowl with the bean mixture; mash with a fork until the mixture is blended and still somewhat chunky.
4
Cut each tomato crosswise in half and squeeze the halves to remove seeds and juice.
5
Coarsely chop up the tomatoes and add the onions. Stir the tomato-and-onion mixture into avocado/bean mixture until blended.
6
If you like a little more zip to your guacamole, stir in additional lime juice to taste and/or add a drop of hot pepper sauce.
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About
Guacamole is best served as soon as it’s made, but you can also cover and refrigerate up to 1 hour. Serve with baked tortilla chips or vegetables.
Yield:
8 servings
Added:
Sunday, August 8, 2010 - 11:05am
