Title: Bean Guacamole
Categories: Appetizer Diet
Yield: 1 Servings

1	c	Dried white beans, soaked & cooked
3		Cloves garlic, crushed
		Salt & pepper to taste
2	tb	Olive oil
6	tb	Fresh lime juice
3	tb	Water
2		Hot chilies, minced
2		Scallions, minced
1/4	c	Finely chopped cilantro

Use any kind of bean for this recipe (black beans don't do as well, however): white, navy, pea, pinto, garbanzo, kidney. If you don't want to deal with dry beans, use 2 cups of drained canned beans.

Puree all ingredients except scallions and cilantro in a food processor or a blender, using more or less water to achieve your desired texture. Work the green herbs in by hand; if you use the machine, the dip will be green. Transfer to a bowl and garnish with additional cilantro sprigs.

Serve with tortilla chips. Make your own low-fat chips by brushing whole corn tortillas lightly with oil, cutting tortillas into wedges, then baking in a 350 degree oven till brown and crisp, 10 to 15 minutes, turning once.

Adapted shamelessly from a recipe in Steven Raichlen's book, "High Flavor, Low Fat Cooking".

From the files of Richard Douville, P.A.C.E.

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