quick soak dried beans:
- Use a colander to rinse the beans. Place the beans in a colander
and run cool water over the top of the beans. Discard any dirt or stones. - Add the beans to a saucepan. Cover the beans completely with
water. They will soak up a lot of the water so make sure to get about 2 inches
of water over the top of the beans. - Bring the beans to a boil over high heat. Let the beans boil for
one minute and then remove the pot from the heat. - Cover the beans with a lid and let them soak in the hot water for
one hour. - Use a colander to drain the water off of the beans. Now they are
ready to be used in your recipe!
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!
Slow Cooker Hot Bean Dip from 365 days of slow cooking looks like a perfect recipe for the game next weekend!http://www.365daysofcrockpot.com/2009/09/day-239-slow-cooker-hot-bean-dip.html
Posted by Hurst Beans on Friday, January 29, 2016
White Bean Avocado Guacamole Dip
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 10 servings 1x
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Notes
Ideal slow cooker size: 3 quart
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