Guacamole with Pomegranate Seeds

Guacamole is one of my favorite dips of all time. There are so many versions of guacamole out there, but regardless of your recipe, the most important thing is that you use perfectly ripe avocados (not too hard, not too soft, and not bruised) so that your dip is creamy, bright green, and fresh tasting. The way I ensure perfect avocados is to buy large avocados when they are mostly green at least a week in advance. Ripen at room temperature until black on the outside and then refrigerate (so they don’t become too ripe) until ready to use.

Guacamole with Pomegranate Seeds is my favorite way to serve guacamole during the holiday season, because pomegranates are abundant, the flavors go well together, and the colors are perfect for the holiday table. Take this dip to your next holiday gathering to go with tortilla chips, tamales, or vegetable crudité.

Guacamole with Pomegranate Seeds
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Mexican
Serves: 2 cups
Ingredients
  • 2 large avocados, ripe
  • 1 clove garlic, crushed and minced
  • 1 tablespoons fresh lime juice
  • 2 teaspoons umeboshi (ume plum) vinegar
  • 2 tablespoons cilantro, minced
  • ½ serrano pepper, seeded and minced (optional)
  • sea salt, to taste
  • ¼ cup pomegranate seeds
Instructions
  1. Cut avocados in half, remove pits and any bruises, and scoop flesh into a bowl. Mash with a fork until it is a chunky consitency (do not overblend).
  2. Gently mix in other ingredients.
  3. Adjust sea salt to taste.
  4. Put guacamole into serving bowl.
  5. Garnish with pomegranate seeds.
Note
  1. Umeboshi vinegar goes really well with avocado owing to its salty and sour tastes. However, if you don't have any, you can use more lime juice and sea salt in place of the umeboshi vinegar.

We’ll be making this at my upcoming Holiday Tamales Workshop in Austin this weekend. More photos to come!

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photo of guacamole with pomegranate

Homemade Black Beans

I love homemade beans! Making your own beans from scratch has so many advantages over the canned varieties– the taste is superior, the cost is lower, you avoid packaging waste, they are more digestible, and you can freeze leftovers to use for soups, tacos, chili, or your favorite bean recipe. You’ll have a tough time going back to the canned variety once you’ve made a batch of homemade black beans!

I recommend making one variety of beans per week. They take some time to soak and cook, so make sure to soak at least 2 cups of beans each time. You’ll be able to use beans cooked in a basic way in a variety of recipes throughout the week, and can freeze whatever you can’t use right away for future meals. We love to keep a variety of beans in the freezer (stored in quart sized freezer bags), such as black beans, pinto beans, chickpeas, and white beans to use in making refried beans, bean soups, or hummus whenever we like. What a deal!

Make sure to sort your beans before cooking them. This ensures you will not get a stray stone in your soup! You could actually break a tooth or damage a filling by biting into a tiny little stone. I like to sort about 1/2 cup beans at time on a plate with a contrasting color so it is easy to pick out broken pieces, stones, or other debris.

image of dry black beans being sorted

Soaking beans and then draining them before cooking helps decrease phytic acid by 60% (phytic acid is an anti-nutrient that decreases absorption of minerals). Skimming the foam off of beans while cooking and adding kombu and/or epazote further enhances digestibility.

image of black beans being skimmed

You may use this recipe for any type of bean, but you may wish to leave out the garlic, cumin, or cilantro for some types of beans, or depending on what you are going to do with them. Enjoy your delicious homemade beans!

Homemade Black Beans
 
Author:
Recipe type: Beans
Cuisine: Mexican
Serves: 8
Ingredients
  • 2 cups dried black beans
  • spring or filtered water
  • 1” piece of kombu
  • 1½ teaspoons unrefined sea salt
  • 1 white or yellow onion, small dice
  • 2 tablespoona olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons organic ground cumin
  • ½ cup fresh cilantro leaves, chopped for garnish
Instructions
  1. Sort and wash the beans. Soak the beans in enough water to cover beans by 2-3 inches of water for 6 hours or overnight.
  2. Pour off soaking liquid. Place beans in heavy pot and add enough water to cover beans by 1-2 inches.
  3. Bring to a boil, uncovered, skimming off the foam as if forms for the first 10 minutes or so of cooking.
  4. Add kombu, and simmer for an hour (or more) or until beans are soft. You may also use a pressure cooker to save time and aid in digestibility. After skimming foam, add kombu, and place lid on pressure cooker. Bring up to pressure, then turn to low. Pressure cook for 10 minutes, then turn off heat and let come down from pressure naturally.
  5. Meanwhile, sauté the onions in separate pan with olive oil and a pinch of sea salt.
  6. Sauté until onions are soft and then add garlic cumin powder.
  7. When beans are soft, mix together the beans and sautéed onion mixture, and add sea salt. Simmer for another 15 minutes.
  8. Garnish with cilantro.
Variation
  1. Use 1 teaspoon dried epazote instead of or in addition to kombu to aid in digestibility.

 

 

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