One of the few beans that my husband can/will eat are white beans. So, in the interest of only having to cook as few times as possible, I have been looking for recipes that use white beans so that we can all share them together.
I had friends coming over, so I made a dip out of the white beans with avocado. It was a simple vegetable dip, and rather bland if I am honest. However, you could totally tell that we are from the southwest. Everyone called it guacamole. Now, besides the fact that it was indeed green, it bore no resemblance to the wonderful food that is guacamole. It had no spices. It had no chips. There was no lime in it. Alas, I think next time I will just make guacamole and be done with it!
However, here was the bean dip, thanks to Semi-Homemade Mom:
White bean and avocado dip
1 cup cooked white beans (solar cooked, of course!)
1/2 cup parsley
Juice of one lemon
1 clove garlic (minced)
Solar cook the beans. Then drain them and blend everything in your food processor till smooth. Add more lemon and salt to taste.
Rating: Okay. I added way more lemon and salt then the recipe required. I just couldn’t seem to get the taste to my liking. The parsley was weird. It doesn’t taste and it doesn’t do much more then provide green chunks in the final dip. I think if I did it again, I would just add white beans to a regular guacamole dip recipe, or try to find some sort of white bean hummus recipe.