Authentic Guacamole Recipe – Avocado, Kidney Beans & Serrano Pepper

Last Updated on 4 months by Neha Deshmukh

Authentic Guacamole Recipe – Avocado, Kidney Beans & Serrano Pepper

Hey everyone! If you’re anything like me, you absolutely love a good dip. And honestly, nothing beats a vibrant, fresh guacamole with a pile of crispy tortilla chips. I’m so excited to share my take on this classic – it’s a little different, with the addition of kidney beans, but trust me, it’s a game changer! This isn’t just any guacamole recipe; it’s a little slice of happiness in a bowl.

Why You’ll Love This Recipe

This guacamole is seriously addictive. It’s creamy, flavorful, and has a lovely little kick from the Serrano pepper. The kidney beans add a wonderful texture and a boost of protein, making it a bit more substantial than your average guac. Plus, it comes together in just 10 minutes – perfect for a quick snack or a last-minute party appetizer!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 Hass avocados
• ½ cup red onion, chopped finely (about 80g)
• 1 tomato, seeded and diced
• 1 Serrano pepper, deseeded and chopped finely
• 1 green onion, chopped finely
• ½ cup cooked red kidney beans (about 120g)
• ½ teaspoon coarse salt (about 3g)
• 1 garlic clove
• ¼ teaspoon black pepper (or to taste)
• ¼ teaspoon cumin powder (or to taste)
• 1 lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Avocados: We’ll get into the best varieties in a sec, but make sure they’re ripe!
• Red Onion: Finely chopped is key – you don’t want big chunks overpowering the other flavors. Soaking it in cold water for 10 minutes can mellow out the bite if you prefer.
• Serrano Pepper: These can be hot! Handle with care and adjust the amount to your spice preference.
• Kidney Beans: I like to use canned, rinsed and drained for convenience.
• Lemon Juice: Freshly squeezed is always best! It not only adds flavor but also helps prevent the avocado from browning.

Avocado Varieties (Hass vs. Other Types)

Hass avocados are my go-to for guacamole. They have a creamy texture and rich flavor that’s just perfect. But you can experiment! Fuerte or Zutano avocados will also work, though they might be a little less creamy.

The Role of Kidney Beans in Guacamole – A Unique Addition

Okay, I know adding kidney beans to guacamole might sound a little unconventional. But trust me on this one! They add a lovely heartiness and a subtle sweetness that complements the avocado and spice beautifully. My grandmother actually started adding them years ago, and it’s become a family tradition.

Serrano Pepper Heat Level & Substitutions

Serrano peppers pack a punch! They’re hotter than jalapeños. If you’re sensitive to spice, start with just half a pepper and taste as you go. You can substitute with jalapeño for a milder heat, or even a pinch of cayenne pepper if you’re really cautious.

Regional Variations in Guacamole – Exploring Mexican Traditions

Guacamole varies so much across Mexico! Some regions add fruit like mango or pineapple, while others include different types of chilies. There’s no single “right” way to make it – it’s all about personal preference and regional traditions.

Spice Blends: Cumin & Black Pepper – Enhancing Flavor

Cumin and black pepper might seem simple, but they really elevate the flavor profile. Cumin adds a warm, earthy note, while black pepper provides a subtle kick. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mortar and pestle, mash the garlic clove with coarse salt until it forms a paste. Set this aside – it’s going to add a fantastic depth of flavor.
2. In a medium bowl, mash three-quarters of the avocado with the lemon juice. This prevents browning and creates a lovely creamy base. Gently fold in the remaining cubed avocado – we want some texture!
3. Now, add the cooked red kidney beans, finely chopped red onion, deseeded Serrano pepper, garlic paste, black pepper, and cumin powder to the avocado mixture. Mix until everything is well combined.
4. Just before serving, stir in the diced tomatoes. This keeps them fresh and prevents them from getting mushy.
5. Finally, garnish with chopped cilantro for a vibrant finish.

Expert Tips

Here are a few things I’ve learned over the years to make the best guacamole:

Achieving the Perfect Guacamole Consistency

Some people like their guacamole super smooth, while others prefer it chunky. I’m definitely in the chunky camp! But you can adjust the amount of mashing to your liking.

Preventing Avocado Browning – A Detailed Guide

Avocados brown quickly once exposed to air. Lemon juice is your friend! You can also press plastic wrap directly onto the surface of the guacamole to minimize air contact.

Balancing Spice Levels – Adjusting Serrano Pepper

Taste as you go! Add a little Serrano pepper at a time and adjust to your preference. Remember, you can always add more, but you can’t take it away!

Selecting Ripe Avocados – A Visual & Tactile Guide

A ripe avocado will yield to gentle pressure. It shouldn’t be rock hard or mushy. The skin will also be a darker color.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Guacamole: This recipe is already vegan! Just double-check your tortilla chips.
• Gluten-Free Guacamole: Again, naturally gluten-free! Just ensure your chips are gluten-free too.
• Spice Level Adjustments: For mild, omit the Serrano pepper. For hot, add another half or even a whole pepper!
• Festival Adaptations: I love making a big batch of this for Cinco de Mayo parties. Sometimes I’ll add a little roasted corn for extra flavor.

Serving Suggestions

Guacamole is best served immediately with crispy tortilla chips. But it’s also amazing with veggie sticks, on tacos, or even as a topping for grilled chicken or fish.

Storage Instructions

Guacamole is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Press plastic wrap directly onto the surface to prevent browning.

FAQs

Let’s answer some common questions:

What is the origin of guacamole?

Guacamole has its roots in Aztec cuisine! The Aztecs combined mashed avocados with tomatoes and seasonings.

Can I make guacamole ahead of time? If so, how do I prevent browning?

You can make it a few hours ahead, but it’s best fresh. Use plenty of lemon juice and press plastic wrap onto the surface.

What can I substitute for Serrano peppers if I don’t like spice?

Jalapeño peppers are a great substitute for a milder heat.

Is it traditional to add kidney beans to guacamole?

Not traditionally, but it’s a delicious addition that’s become popular in some families, like mine!

What are some healthy alternatives to tortilla chips for serving guacamole?

Try veggie sticks (carrots, celery, cucumber), whole-wheat pita chips, or even jicama sticks.