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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try this version, made with creamy mashed white beans and a single avocado. We've reduced the calories by 40 percent. Each serving is 1/4 cup. I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
15 -19 ounces white kidney beans, drained and rinsed (cannellini beans) |
1 tablespoon lime juice (or to taste) |
1 jalapeno chile, seeded |
1/2 cup loosely packed fresh cilantro leaves |
1/4 ccoarsely chopped sweet onion (such as vidalia or maui) |
salt |
1 ripe avocado, pitted |
2 plum tomatoes |
baked corn tortilla chips or fresh-cut vegetables |
Directions:
1. In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
2. In same processor, place jalapeno, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
3. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
4. Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
5. Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.
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