1 can (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon (or to taste) lime juice
1 jalapeño chile, seeded
1/2 cup loosely packed fresh cilantro leaves
1/4 cup coarsely chopped sweet onion (such as Vidalia or Maui)
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables
In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.