Best White Bean Guacamole Recipes

WHITE BEAN GUACAMOLE

White Bean Guacamole image

This recipe came from Eden quick recipes pamphlet. The product calls for Eden organic products but you can use whichever brand you have at hand. This recipe is quick, simple, uses all fresh ingredients, however it has a nice kick. I skipped the tomatoes as I feel this is optional and its not needed. I used lime juice from concentrate, and this is fine if you don't have a fresh lime, but don't skimp on the lime as it is the flavor booster. All the recipes are vegetarian, healthy, so if you try out this recipe and like it, let me know and I'll post some more recipes as I work my way on trying them.

Provided by yeschef1

Categories Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can eden organic navy beans, drained
1/4 cup red onion, chopped
1/4 fresh parsley, minced
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 lime juice, freshly squeezed
1 avocado, peeled pitted, and chopped
1 (14 1/2 ounce) can diced tomatoes with green chilies, drained (optional)
2 sprigs cilantro or 2 sprigs parsley, for garnish

Steps:

Take the first 7 ingredients and place in a food processor, using only 3 tablespoons of the lime juice and reserving the rest for later.
Pulse 8 to 10 for chunky, or pulse more if you prefer a smooth texture.
When its evenly distributed, place in a bowl and stir in the rest of the lime juice. Stir in the tomatoes if using.
Serve with crackers , chips, veggies or natchos.

Nutrition Facts : Calories 117.4, Fat 4, SaturatedFat 0.6, Sodium 273.6, Carbohydrate 16.6, Fiber 7.4, Sugar 0.6, Protein 5

MEXICAN BEAN SOUP WITH GUACAMOLE

Mexican bean soup with guacamole image

This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 14

Ingredients

2 tsp rapeseed oil
1 large onion, finely chopped
1 red pepper, cut into chunks
2 garlic cloves, chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 small avocado
handful chopped coriander
1 lime, juiced
½ red chilli, deseeded and finely chopped (optional)

Steps:

Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 20 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium

CLASSIC GUACAMOLE

Classic Guacamole image

For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

4 avocados
2 tablespoons fresh lime juice
1 tomato, seeded and chopped
1 jalapeno, minced
1 garlic clove, minced
1/2 small red onion, finely chopped
1/2 cup chopped fresh cilantro leaves
Coarse salt and ground pepper