From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed beans with potato and zucchini
The family's pot of beans can go on your baby's plate from the very start, and it is one of the best sources of iron in the house. Here the beans are fork-mashed with the skins loosened, next to very soft potato and zucchini. Set your baby's portion aside before salting the family's beans.
- Difficulty
- 2 out of 5
- Ingredients
- 1 out of 5
- Time
- 2 out of 5, 20 min20 min
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Makes 2 servings Freezer-friendly
Ingredients
- 3 tbsp cooked pinto beans (or any brown beans), with a little of their broth, no salt
- 1 small potato, peeled and cubed
- ¼ small zucchini, peeled and cubed
- a drizzle of olive oil
How to make
- 1Cook the potato and the zucchini in a little water for about 12 minutes, until they fall apart with a fork. Drain.
- 2Warm the beans with their broth in a small saucepan for 2 minutes.
- 3On the plate, mash each food separately with a fork: the beans until the skins come loose, the potato and the zucchini into a thick mash. Drizzle with the olive oil and serve side by side.
Tips
- Texture (6 months): fork-mashed, thick, with soft little lumps. No blending and no straining. If it gets dry, loosen it with the bean broth.
- Real iron: beans are rich in iron. A fruit with vitamin C for dessert, such as orange or guava, helps the body absorb it.
- No salt: set your baby's portion aside before salting the family's beans. The flavor comes from the beans themselves, cooked with onion and garlic.
- To vary: swap the potato for arracacha (or parsnip) or sweet potato, and the zucchini for chayote or carrot.
- Storage: freeze in portions (ice cube tray or small containers) for up to 1 month. In the fridge, up to 2 days.