Best White Bean Guacamole Recipes

WHITE BEAN GUACAMOLE

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.

GUACAMOLE SALAD

Steps:

• Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
• Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

CHUNKY WHITE BEAN-AVOCADO DIP

Steps:

• In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.

WHITE BEAN GUACAMOLE WITH CUMIN-DUSTED CHIPS

Steps:

• Preheat oven to 375 degrees.
• Cut the tortillas into 8 triangles each. Brush each side with olive oil and sprinkle with salt, pepper and cumin to taste.
• Arrange in a single layer on two baking sheets and bake until golden brown and crispy, about 10 minutes.
• While the chips are baking, combine the remaining ingredients in a mixing bowl and mash with a potato masher until you reach a desired consistency.

MEXICAN BEAN SOUP WITH GUACAMOLE

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.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

CORN AND BLACK BEAN GUACAMOLE

Steps:

• Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
• Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.