Big Batch Guacamole with Lima Beans
Lima beans are tender and nutty; a lot like avocados. But unlike pricey avocados, they provide an economical way to make a big batch of guacamole. You’ll need to start this recipe a day before serving to allow time to soak and cook the dried lima beans.
Serves: 24Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 1 cup dried lima beans, soaked overnight in water to cover
- 3 cups water
- 1 Tbsp. olive oil
- 3 Tbsp. lime juice
- ¼ tsp. ground black pepper
- 1 tsp. salt
- 3 medium ripe avocados, pitted and peeled
- 3 large Roma tomatoes, seeds removed and chopped
- 1 small onion, peeled and chopped
- ¼ cup chopped cilantro
- 1 large bag (18 oz.) tortilla chips
- Drain the lentils and place in a large pot with 3 cups fresh water. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 70–80 minutes or until very tender. Drain beans and cool 30 minutes.
- In the bowl of a food processor, combine the cooled beans with lime juice, olive oil, salt, and pepper; process until smooth. Add the avocados and process again until smooth. Transfer to a large bowl and stir in the chopped tomatoes, onion, and cilantro.
- Serve with tortilla chips.