After you’ve cooked your dried beans you’ll puree them or mash them. I used a fork and then a potato masher. I think for the sake of the kids’ preference next time I will throw the beans in the blender and puree them. But it’s really up to you.
I used 2 large Hass Avocados. I always buy my avocados at Costco because they just seem to be better quality and have less brown spots…that’s just my two cents.
After you’ve gotten everything mashed up you’ll add in your favorite guacamole ingredients. Personally I love to add in a couple of diced Roma tomatoes, a little jalapeno, kosher salt, garlic, cilantro and lime juice. The only bad part about guacamole is that it gets brown too quickly and there’s no real good way to stop this. The good part is that this dip won’t last long enough to get brown anyway!
- 1/2 cup dried Hurst’s Great Northern Beans— (save the leftovers and seasoning packet and make this ham and bean soup recipe or this white bean chowder)
- 1 tsp salt
- 2 large avocados
- 1 lime, juiced
- 1 tsp kosher salt
- 3 Tbsp finely diced red onion
- 3 Tbsp chopped fresh cilantro
- 2 roma tomatoes, diced
- 1 tsp minced garlic
- 1 small jalapeno, finely diced (if you don’t like spicy then use 1/2 of a jalapeno)
- Pepper, to taste
- In a bowl soak the beans and 1 tsp of salt overnight in plenty of water (or do the quick soak method–instructions above). Drain off the water and rinse the beans in a colander. Place them in a slow cooker. Add plenty of water into the slow cooker. Cover the beans by at least one inch of water. Cover and cook on LOW for 8-10 hours or HIGH for 5-7 hours, or until tender.
- Drain off the water and rinse the beans in a colander. Place the beans in a food processor or blender and blend until smooth and creamy. If the beans are hot, you’ll need to make sure that you vent the blender lid.
- Cut the avocados in half and scoop out the middles with a spoon and place in a bowl. Smash the avocados to desired consistency. Add in the pureed beans and stir.
- Add in the lime juice, kosher salt, red onions, cilantro, tomatoes garlic, and jalapeno. Stir. Add in more salt and pepper to taste.
- Serve dip with tortilla chips.
Ideal slow cooker size: 3 quart