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Preparation time: 15 minutes
Cooking time: 8 hours
Servings: 10
Ingredients:
½ cup dried Great Northern beans
2 large avocados
1 tsp salt
1 lime, juiced
3 tbsp finely chopped red onion
1 tsp kosher salt
3 tbsp diced fresh cilantro
2 roma tomatoes, chopped
1 small jalapeno, finely chopped (½ jalapeno, for less spiciness)
1 tsp minced garlic
Pepper, to taste
Directions:
1. Soak the beans and 1 tsp of salt in a bowl of water overnight. Drain then rinse in a colander.
2. Pour the beans into a slow cooker then add generous amount of water. Cover the beans by a minimum of 1 inch of water. Cover the slow cooker then cook on low setting for 8 to 10 hours or for 5 to 7 hours on high setting until tender.
3. Drain the beans then rinse in a colander. Pour the beans in a blender or food processor then process until creamy and smooth. Make sure you vent the blender lid if the beans are hot.
4. Slice the avocados in half then scoop out the contents into a bowl with a spoon. Mash the avocados to preferred consistency. Add the pureed beans then stir.
5. Pour in the lime juice, red onions, kosher salt, jalapeno, cilantro and tomatoes garlic then stir everything together. Add more pepper and salt to taste.
6. Serve dip with tortilla chips. Enjoy!
