Cooks like this recipeWondering 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.
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
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.
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.
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