I love guacamole so much. I could eat it plain for every meal. This is like guacamole but stretched out a bit with the use of cooked white beans. The pureed white beans add creaminess and pick up the flavors of whatever you put into your guacamole (think lime juice, jalapeno, seasonings etc.).
This recipe is made possible by Hurst's Beans. Thanks so much for supporting this blog and its sponsors.
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I love making dried beans in my slow cooker. I really think that the slow cooker is the best way to cook dried beans. They seem to turn out more tender and the texture is better than cooking them on the stove top. I don't have a pressure cooker but I've heard they turn out well with a pressure cooker too. If I remember, I like to soak dried beans in water overnight with a bit of salt. This step isn't totally necessary but I just feel like the beans turn out better when they are soaked. If you've forgotten to soak the beans you can always use the quick soak method
One of the keys to having your beans turn out well is using high quality, fresh beans. I love using Hurst's beans. I can find them in most every grocery store and they are a great price. I love supporting family-owned companies too. For this recipe I used Hurst's Great Northern Beans.
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
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
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Recipe for White Bean Avocado Guacamole Dip
Makes 10 servings
Ideal slow cooker size: 3 quart
Cooking time: 8-10 hours on low or 5-7 on high
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)
- 15 Bean Chili