Heat olive oil in a large deep pan (I use my large soup pot). Lightly cook
the garlic and onions. Add tomatoes, beans, water, and soy crumbles.
Heat until soy crumbles are thawed. Add seasonings and simmer for 15-20
minutes. Stir occasionally to make sure that nothing sticks on the
bottom. Taste and correct seasoning to taste. This recipe could also
be made using 1# ground beef. (I would recommend first cooking the
meat and draining the fat before adding the beef to the beans and spices.)
2 fresh avocados (purchase a few days ahead to make sure they are softened
and easy to smash) – halve and scoop out pulp and smash in a large
2-3 cloves of fresh garlic smashed or chopped very fine (can also use any
left-over roasted garlic cloves you might have hanging out in the refrig)
1 lime – cut in half and juice thoroughly into a small bowl or directly
into the bowl with the smashed avocado
1-2 fresh small to medium size tomatoes – diced small
Small handful of sliced green onions
Mix/smash all ingredients together in a serving bowl. Keeping the pits in
the guacamole until it is served supposedly helps to keep it from turning
brown. I usually make it up just before serving so this has not been a problem
amount of guacamole could probably easily be doubled
and eaten by the same group size without any leftovers!
This recipe takes lots of bowls and spoons to get
everything ready for self-service!
serve this as “make your own” in assembly
line fashion, starting with plates on the left and
then lining all the bowls up from left to right in
the order listed above so that people can see all
the options and choose as they go down the line.
Forks and napkins are on the table. Nearly everyone
starts small at first and then goes back for seconds.
There is rarely much to put away in the refrigerator.