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Categories:
white kidney beans lime juice chile jalapeno fresh cilantro sweet onion salt avocado tomatoes tortilla chips vegetables guacamole guacamole
Viewed: 90 - Published at: 8 years agoIngredients
- 19 ounces white kidney beans drained and, cannellini rinsed
- 1 tablespoon lime juice
- 1 chile jalapeno
- 1/2 cup fresh cilantro loosely packed
- 1/4 cup sweet onion coarsely chopped
- salt
- 1 avocado ripe, halved and pitted
- 2 plum tomatoes
- baked tortilla chips
- vegetables
- chips and dip
- guacamole
- guacamole
Method
- 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.
- In same processor, place the jalapeno, cilantro, onion, and 1/2 teaspoon of salt; pulse until juicy and nice and thick.
- 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.
- Cut each tomato crosswise in half and squeeze the halves to remove seeds and juice.
- Coarsely chop up the tomatoes and add the onions. Stir the tomato-and-onion mixture into avocado/bean mixture until blended.
- 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.
