Guacamole

By exdircomp

Ingredients

• One 15 to 19-ounce can white kidney beans (cannellini), drained and rinsed
• 1 tablespoon lime juice, or more to taste plus zest
• 1/2 cup loosely packed fresh cilantro leaves
• 1/4 cup coarsely chopped sweet onion, such as Vidalia or Maui
• 1/2 teaspoon salt
• 1 jalapeno chile, seeded
• 1 ripe avocado, halved and pitted
• 2 plum tomatoes
• Sliced fresh basil leaves, for garnish, optional

Preparation

Step 1

In a food processor with a knife blade attached, puree the beans and lime juice until smooth. Transfer to a medium bowl.

In the same processor, place the cilantro, onions, salt and jalapeno, and pulse until juicy and thick.

With a spoon, scoop the avocado from the peel into the bowl with the beans. Mash with a fork until the mixture is blended, with some chunks remaining. Add lime zest.

Cut each tomato crosswise in half. Squeeze the halves to remove the seeds and juice. Coarsely chop the tomatoes. Stir the onion mixture and tomatoes into the avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.