Bean guacamole

Yield: 1 servings

Measure Ingredient
1 cup Dried white beans, soaked & cooked
3 \N Cloves garlic, crushed
\N \N Salt & pepper to taste
2 tablespoons Olive oil
6 tablespoons Fresh lime juice
3 tablespoons Water
2 \N Hot chilies, minced
2 \N Scallions, minced
¼ cup Finely chopped cilantro

Use any kind of bean for this recipe (black beans don't do as well, however): white, navy, pea, pinto, garbanzo, kidney. If you don't want to deal with dry beans, use 2 cups of drained canned beans.

Puree all ingredients except scallions and cilantro in a food processor or a blender, using more or less water to achieve your desired texture. Work the green herbs in by hand; if you use the machine, the dip will be green. Transfer to a bowl and garnish with additional cilantro sprigs.

Serve with tortilla chips. Make your own low-fat chips by brushing whole corn tortillas lightly with oil, cutting tortillas into wedges, then baking in a 350 degree oven till brown and crisp, 10 to 15 minutes, turning once.

Adapted shamelessly from a recipe in Steven Raichlen's book, "High Flavor, Low Fat Cooking".

From the files of Richard Douville, P.A.C.E.

Submitted By RICHARD DOUVILLE On 04-11-95

Similar recipes