Kenya usually loves beans in any form, but for some reason when I gave him whole cannelini beans, he didn’t want to eat them. I tried several times, but no go and I didn’t want to throw them out so I came up with this puree.
Recently, I turned the sunny side of our yard into my own little garden.
This time of year, the herbs are growing like weeds, so I try to use them in as many of our dishes as possible. For this puree I added basil and a touch of mint. If you don’t have the mint, no worries, it will still be delicious.
Herbs have tons of vitamins and minerals and medicinal properties making them important for baby’s nutrition. They’re also great substitutes for salt and heighten your baby’s palate and taste buds. I guarantee you’ll be shocked at how a pinch of cilantro, oregano, thyme or any other herb can brighten a dish for you and your baby.
We used these to make this recipe_
Cannelini Bean Puree
Ingredients
- 1 Cup Cannelini Beans, cooked
- 1/4 Cup Red Bell Pepper, chopped (you could also use orange or yellow)
- 1 Tsp mint
- 2 Tsp cilantro
Looks delicious! Do you have to cook the peppers before pureeing?
Cilantro!
So, is it basil or cilantro with this recipe?
Love the veggie friendly ideas.
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