Bean guacamole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried white beans, soaked & cooked |
| 3 | Cloves garlic, crushed | |
| Salt & pepper to taste | ||
| 2 | tablespoons | Olive oil |
| 6 | tablespoons | Fresh lime juice |
| 3 | tablespoons | Water |
| 2 | Hot chilies, minced | |
| 2 | Scallions, minced | |
| ¼ | cup | Finely chopped cilantro |
Directions
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