Fresh, mouth-watering guacamole is what we call a “year-round food.” Whether in the hot summer months or the cool, colorful fall – guacamole goes great with every occasion. Maybe the reason is because guacamole is incredibly easy to make, but tricky to master. Thankfully today we have the help from Randall Beans contributor Nicole Folgate, a veteran master of the art of making guacamole.
With this simple and delicious black bean guacamole recipe and just a little bit of practice, your guac will soon be the star of every snack table.
The secret to great guacamole is really in selecting the perfect ingredients, specifically any produce that goes into it. Start with two of the most beautiful, ripe Haas avocados you can find at your local supermarket or farmers market. Gently mash while adding your spices, giving thought to how much heat you want in your guacamole. This is also where you can experiment somewhat with your own blend of spices.
Some chefs prefer a touch of cayenne, maybe a dash of black pepper, and some even spring to adding a bit of sugar to bring out more sweet body. No matter what your guacamole spice blend, the last step is a portion of Randall Black Beans, the perfect addition to give your guacamole robust texture, extra nutrition and an extra helping of delicious flavor!
- 2 Haas avocados, halved, seeded, and peeled
- 1 (14 oz) jar Randall Black Beans, drained and rinsed
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 1/2 cup diced red onion
- 1/2 jalapeno pepper, seeded and minced
- In a medium bowl, mash the avocados with the lime juice, salt, cumin, cilantro, garlic, red onion,
- and jalapeno until it reaches the desired consistency.
- Gently stir in black beans. Serve immediately.
- Note: If you want to serve the guacamole chilled, press plastic wrap over the entire surface of the guacamole to help prevent the avocados from browning.
Don’t stop at delicious guacamole!
Try some of our favorite bean recipes like Cinco De Mayo Roasted Corn and Black-eyed Pea Beans Pico, Black Beans and Sweet Potatoes with Chorizo or Southwest Black Bean & Quinoa Salad for dinner tonight!