• 1 cup great northern beans, rinsed and drained
  • 2 medium russet potatoes, peeled and diced
  • 1 medium avocado, diced
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • ½ teaspoon coarse salt
  • 2 stalks celery, cut into 1/4-inch slices
  • ⅓ cup chopped onion
  • Directions

  • Step 1

    Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.


  • Step 2

    At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.

  • Step 3

    Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.

  • Step 4

    Chill for at least 30 minutes before serving.

  • Cook's Note:

    If you use dried beans, soak them overnight and then pressure cook them for 30 minutes.

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