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Budget Guacamole

cash ten dollars

For about half of one of these.

New Year’s Day, Cinco di Mayo and Super Bowl are the three biggest days for guacamole in the United States, in that order. Want to take the pinch out of your wallet for this treat?

Buying pre-made guacamole is an expensive addition of a ton of preservatives and fillers to your celebrating diet. This recipe is not ony cheaper per 1/3 cup serving, it is healthier.

Even if you are not a veggie fan, this sneaky extension of the traditional recipe tastes wonderful for less than $5 for a batch which will yield nine servings.

Ingredients:

  • 1.5 C dried lima beans
  • 1 C chopped onion
  • 3 T lemon or lime juice
  • 1 T butter, melted
  • 1/2 t salt
  • 1/4 t cayenne pepper
  • 2 ripe avocados
  • Optional: 1/2 C sour cream
  • Optional: 1/4 C jalapeno slices

The Day Before

1. Sort beans. Remove any foreign objects. Rinse well and drain.

2. In heavy saucepan, combine beans and chopped onion. Cover with cold water by 1/2 inch. Cover and bring to a boil. Reduce heat and simmer for one hour until very tender.

3. Refrigerate beans in cooking liquid overnight.

Time to Serve

1. Combine juice, butter, salt and pepper in food processor.

2. If bean mixture still contains liquid, drain. Add beans and onions to processor and process until smooth.

3. Peel and cut avocados into 1/2 inch slices. Add to processor and process until smooth.

4. Remove from processor with a silicone, plastic, nylon or wooden utensil into a glass, wood or plastic serving bowl.

Optional

1. Gently fold in sour cream.

2. Top with jalapeno slices or serve with peppers on the side.

IMPORTANT

Avocados brown faster when they come in contact with both metal and air. Always use a silicone, plastic, nylon or wooden utensil to make and serve guacamole. If you prefer or do not have a food processor, this recipe is just as good chunky using a potato masher. When possible, use nylon knives and potato mashers instead of metal.

The lemon or lime juice will help the avocados keep their brilliant color.

When storing leftovers (is there such a thing?), use plastic wrap by pressing the wrap directly onto the top if the guacamole before attaching wrap to the bowl. Removing the air will cause the color to last longer.

Fresh guacamole will keep in the refrigerator for up to four days. Even if the top is brown (or black), it is safe to eat during this time. Scrape off the dark part or mix it in according to the squeamish factor of your eaters.

Cost

The basic recipe is under $5 and makes nine servings (more if your avocados are large).

Optional recipe is under $7 and makes just over ten servings (more if your avocados are large).

Other embellishments and heat producers to this include:

  • 1/8 C finely minced bell or banana pepper
  • 1/8 C finely diced, seeded tomato
  • 1/8 t cumin
  • 1/8 t chili powder
  • 1 clove garlic, finely minced (added to bean cooking liquid) OR 1/8 t garlic powder
  • 1/2 C picante sauce, salsa or pico de gallo, mixed in or on the side

These embellishments will add a total of $1.50 to your recipe.

Happy partying!


Are you a guacamole fan? Which day are you most likely to have guacamole?

Hashtags: #recipes #guacamole #food

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© Red Dwyer 2013
Re-Blogging of this or any other post on The M3 Blog
is expressly forbidden.
Copyright and Privacy Policy available in The Office.



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16 Comments

  1. Barring the butter and sour cream its a healthy dip.
    I’ll have it from time to time but not specifically for special occasions.
    Phil recently posted..That’s what I doMy Profile

    Reply
    • In moderation, butter and sour cream are good for you as well. In our culture, dairy is foregone more often than not, so wholesale prohibition of such things is counterproductive.

      Reply
  2. This recipe sounds wonderful! I have never bought prepared guacamole, I use a starter mix, but this is even better!
    Gail Thornton recently posted..On Being an ArtistMy Profile

    Reply
  3. I stopped at Lima beans…yuck!!
    Bearman Cartoons recently posted..Snow BallsMy Profile

    Reply
    • I knew there were going to be some who stopped short at beans. My children never knew until they were teenagers, by which point they did not care.

      Reply
  4. I can’t get past the Lima beans…. I’m trying ..really.


    Love muchly
    LizZie
    Lizzie C recently posted..Dislike Unlike, Like Seriously? …a Mental MomentMy Profile

    Reply
  5. I am so happy to know I am not the only one that gags on Lima Beans!

    I trust you, I do. I am sure this is wonderful. But why you want to go putting Lima Beans in a perfectly good dip?
    valentine logar recently posted..Half a LifetimeMy Profile

    Reply
  6. I like lima beans cooked with butter but do not have a problem with trying them here. I like to eat dangerously…I mean, eating is an adventure, isn’t it?

    Thanks, Red. Can’t wait to try this. 🙂
    Tess Kann recently posted..Flash in the Pan – ObsessedMy Profile

    Reply
  7. I’ve only had guacamole once, though I really liked it. I also really like lima beans. Why do so many people hate them?

    Reply
  8. There is nothing like a wicked recipe to get the taste buds interested, and this one is definitely one to whet the appetite Red 🙂

    I haven’t tried this recipe but it looks wicked enough for my liking, now all I need is a gorgeous looking lady chef to make it for me 😉 lol

    Have a wonderful day today Red 🙂

    Andro xxxx

    Reply
    • ROFL! I think you would eat nearly anything provided a beautiful woman prepared and served it. 🙂

      Reply

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