Ingredients
Scale
- 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