Layered Bean and Guacamole Dip

Layered Bean and Guacamole Dip

Ingredients:
Bean Layer:
6 ounces dried red kidney beans
3 garlic cloves, chopped
1 jalapeño pepper, cored and seeded
2 teaspoons sugar
1/4 cup water
Vinegar
1/2 cup vegetable oil
1 teaspoon paprika
1 teaspoon fresh ground pepper
1/4 teaspoon chili powder
Dash of hot pepper sauce

Guacamole Layer:
2 ripe avocados, halved and pitted
4 teaspoons lemon juice
1 large ripe plum tomato, seeded and chopped
1 tablespoon red onion, chopped
Salt and freshly ground pepper to taste
Dash of hot pepper sauce

Tortilla chips, bread or vegetables, for serving

Directions:
1. Soak the beans overnight in cold water. Drain, place in a saucepan with fresh cold water and bring to a boil. Reduce the heat and simmer 45 minutes or until tender. Drain and cool.
2. Process the garlic and jalapeño in a blender. Add the beans. Continue processing while adding the water, vinegar, oil and spices. Blend until smooth.
3. Line the bottom of a shallow casserole with the bean paste.
4. For the guacamole: Scoop out the avocados and mix in a bowl with the lemon juice. Mix in the tomato, onion, salt, pepper and hot sauce.
5. Spread about 1 1/2 cups of guacamole over the bean paste. Serve with tortilla chips, bread or vegetables.