Not-Guilty Guacamole
By: BusyMOM
Published: Sunday, August 8, 2010 - 11:05am

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.

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.