White Bean and Red Pepper Baby Food

""

White Bean and Red Pepper Baby Food

Time to Table:
< 15 minutes
Contains:
no major allergens
Servings:
5
Food for Babies

Wondering how to introduce beans into your baby’s meals? Try this vibrant puree! With a savory blend of white beans, roasted red peppers and a touch of herbs, this puree tastes great and is full of nutritious protein, iron and vitamin C for your growing little one. This no-cook recipe comes together in a snap, making it easy to introduce new flavors to your baby.

See Nutrition Information

How to Make It

Ingredients

  • One 15-ounce can white beans of your choice, such as navy, cannellini (white kidney) or great northern beans
  • ¼ cup jarred red peppers, such as diced pimientos or roasted red pepper strips
  • 2 tablespoons breastmilk, formula or water
  • ½ teaspoon chopped fresh herbs of choice, such as basil, rosemary or sage (optional)

Preparation

1
Drain liquid from beans and red peppers. Rinse well with water.
2
Add beans, red peppers and 2 tablespoons of breastmilk, formula or water to a blender. Add in herbs, if desired.
3
Blend until smooth and creamy, until all chunks and lumps are gone. If needed, add additional breastmilk, formula or water 1 tablespoon at a time to reach desired consistency.

Storage Guidelines

Storage Guidelines
  • Separate a small amount for your baby to eat and save the rest in the fridge or freezer. For food safety, do not save any leftovers from the portion you serve your baby.
  • Refrigerator: Store in fridge for up to three days.
  • Freezer: Cover and freeze portions in an ice cube tray. Once the cubes are frozen, pop them out and store in a freezer bag for up to three months. When ready to use, transfer the cubes to the refrigerator and thaw overnight. Use any defrosted puree within 24 hours.
Recipe Tips

This recipe can be made with a variety of beans and peppers to introduce your baby to your family’s favorite flavors. Regular, low-sodium or no salt added beans can be used. Try mild, sweet cherry peppers and cilantro for a Southwest-style flavor or roasted red peppers and basil for an Italian-inspired option.

Dried herbs can be used instead of fresh herbs. If using dried herbs, start with ¼ teaspoon and taste the puree before adding more.

Have leftover bean puree? Blend in two cloves of garlic to create a delicious dip or spread the whole family can enjoy. Use it on sandwiches or as a creamy dip for your family’s favorite vegetables.

Nutrition Facts (Per Serving)

Serving Size:
 
2 ounces
Calories:
 
71.7
Protein:
 
5g
Carbohydrate:
 
13.7g
Fat:
 
0g
Sodium:
 
178.4mg
Fiber:
 
3.3g
Calcium:
 
46.6mg
Iron:
 
1.9mg
3 LIKE THIS RECIPE
Close maya Have any questions?
I'm happy to help.
maya
Maya, The Texas WIC Chatbot
CloseClose
chat Chat
with Maya
Close