After what seems like weeks of much needed rain, we’ve had enough dry days in a row to tackle the jungle that was formerly our yard. A few hours of mowing and weed eating got the lawn back in shape, and as a bonus we enjoyed a pretty good workout. Needing to replenish the salt and potassium we lost doing an honest day’s work, I thought that this avocado cilantro bean dip was just the thing.
Because we try to eat as organic as possible we have a small garden and it is currently bursting with cilantro.
We already had leftover pinto beans from a batch we made a few nights ago, as well as an avocado that was at the perfect stage of ripeness. I always feel lucky when I remember to check the avocados, it seems like they have a shorter window of perfection than bananas.
A food processor saves a lot of time with this recipe, but you could also use a blender or even a mortar and pestle if you’re so inclined. After the hard day’s work in the yard I decided to leave the mortar and pestle for another dish.
- 3 cups cooked pinto beans
- 1 ripe avocado
- ¼ cup fresh cilantro
- 1½ tsp salt
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- 1 Tbsp lime juice
- Finely chop cilantro
- Add all ingredients to food processor and pulse until smooth
- Place in bowl and dust with additional cayenne pepper to taste