Guacamole With Smoky Black Beans

by | Jun 21, 2017 | 5 comments

Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree

If you are new to the blog and unaware of my avocado saga, have a read. It is truly funny. And yes, like most people who first start out by eating an avocado with a spoon; I graduated to making guacamole next. And like all those people who first made guacamole, my reaction was the same  – is it really that simple? Why have I not been making this all my life?


Guacamole is one of those traditional recipes that will have the purists, the fusion lovers and the complete novices start a raging debate. Much like the hummus or the daal! Now I have never been to Mexico, nor grown up with avocados. My knowledge of this celebrity dip comes from the internet and talking to other guac fanatics. What i have learned is that guacamole was a simple avocado sauce created by the Aztecs in what is now known as Mexico. Their greatest gift to the culinary world.

Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfreeGuacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree

It might have just been avocado and salt back then and was traditionally made in the molcajete – a mortar and pestle. But my Mexican friend informs me that the most traditional version would have avocado, onion, lime and salt with some heat from a chilli (Serrano or Jalapeno). I have never seen a Serrano pepper here in Australia but it looks suspiciously similar to the Cayenne chilli growing on my chilli bush in the backyard. So, I have used that in this recipe.

I do occasionally add tomato to my guacamole but prefer without. The idea is to serve guacamole along with pico de gallo (salsa made with tomatoes). So no tomatoes in the guacamole makes sense, doesn’t it? We absolutely love our Mexican fusion creations in this home and charred corn and black beans are staples on those nights. For this recipe, I decided to create a simple guacamole and bulk it up with dressed home cooked black beans. The result was so pretty to look at and so delicious that I have been taking it to potlucks whenever I can because it is maximum effect with minimum effort.

Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree

Homecooked Black Beans

Oh and if you haven’t cooked your own black beans at home, you have to try doing so. The taste difference is just incredible compared to the canned ones. Also known as black turtle beans, these are small and shiny and change their colour to a dark maroon when cooked. They are used heavily in South American cuisines and are native to the American subcontinents. The black beans have a dense, meaty texture and are incredibly nutritious.

Often, at the start of  a cooking session I pop on  a huge pot of black beans on the hob. As they cook, the water becomes dark and murky. I drain and add fresh water and continue cooking them on a slow simmer for approximately 40 minutes. And just like that, they are done. I usually have a box of cooked black beans in my freezer as they are a super delicious vegetarian option for stuffing into wraps, making burgers out of and adding in salads and stir-fries.

Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree

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Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree


Print Recipe Rate / Comment
Course // Condiment, Party, Sides
Cuisine // Gluten Free, Mexican, Vegan, Vegetarian
Prep Time: 10 minutes
Servings: 3


For the guacamole

  • 2 avocados
  • 1 small red onion, finely diced
  • 1/4 cup fresh chopped coriander leaves
  • juice of 1/2 a lime
  • 1 green Serrano chilli, or green cayenne chilli or jalapeno, Note 1
  • 1/2 teaspoon sea salt flakes

For the black beans

  • 1 cup cooked black beans, (recipe below)
  • 1/4 teaspoon sea salt flakes
  • 1/2 teaspoon smoked paprika
  • juice of 1/2 a lime
  • freshly ground black pepper


  • Mix all ingredients for the black beans in a small bowl and set aside.
  • Cut the avocados in half and remove the seed. Squeeze or scoop the flesh into a medium bowl or mortar. Discard the skin.
  • Add the remaining ingredients for the guacamole and lightly mix with the pestle or a fork.
  • Spoon the guacamole in a rimmed serving dish. Adjust seasoning to taste (salt, pepper and lime). Top with black beans. Serve with corn chips.


  1. Chilli - Green cayenne chilli, serrano pepper or jalapeno are the best choices when it comes to making this guacamole. If you don't like things to be too spicy, make sure you scrape the seeds out before chopping the chilli finely. 
  2. Make sure you season the guacamole and beans well.
  3. If you don't have dry black beans to cook or handy in your freezer, use the cooked canned ones. Just rinse and drain before continuing with the recipe.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic


Guacamole With Smoky Black Beans - Cook Republic #vegan #glutenfree


Print Recipe Rate / Comment
Course // Basics, Beans And Legumes, How To
Cuisine // Dairy Free, Gluten Free, Meat-Free, Mexican, Vegan, Vegetarian
Cook Time: 50 minutes


  • 1 cup (190 g) dry black beans
  • 1/2 teaspoon sea salt flakes


  • Place black beans and salt in a medium heavy bottomed saucepan with enough water to cover the beans and then some. Bring to a rolling boil on high (approximately 10-15 minutes)
  • Drain the hot water. Rinse the beans gently. Drain and fill with fresh water, enough to cover the beans.
  • Reduce heat to medium and bring to a boil (approximately 10-15 minutes).
  • Drain the hot water. Rinse the beans gently. Drain and fill with fresh water, enough to cover the beans.
  • Reduce heat to low and simmer uncovered for 20-25 minutes until beans are perfectly cooked. They will still hold their shape but will be cooked and tender.
  • Drain water and store in an air tight container in the fridge for up to 2 days. Cooked beans can be frozen in an air-tight container in the freezer for up to 6 months.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    So scrumptious sounding/looking! What a fabulous combination.



  2. ozfoodhunter

    Hi Sneh, It’s really a delicious recipe… I think adding tomatoes is not a good idea coz it won’t give that much flavoursome to the dish, and black beans will play a major role to give the awesome taste to the food. Thanks for this recipe 🙂 🙂 🙂

  3. Ashley @ The Naked Food Life

    Thanks for the history lesson. Avocados have to be my FAVORITE food! And your photos have me swooning, as always =)

  4. Casey the College Celiac

    I love guacamole and black beans, so how could this recipe be anything but amazing!?!

  5. Nicole

    What an interesting twist to GUACAMOLE. I have lots of avocados about to ripen. I’ll try this recipe out.


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