Kidney Bean & Amaranth

Ingredients

• 2 tablespoons amaranth
• 1/3 cup water (for amaranth)
• 1/2 cup cooked or canned kidney beans, drained and rinsed
• Additional water as needed

Method

1. 01

   Rinse 2 tablespoons of amaranth. Cook in 1/3 cup water in a small saucepan, simmering for 20 minutes until all water is absorbed and amaranth is porridge-like.

2. 02

   If using canned kidney beans, drain and rinse well. If using dried, soak overnight then simmer 60-90 minutes until very soft; drain.

3. 03

   Combine 1/2 cup cooked kidney beans with the cooked amaranth in a blender.

4. 04

   Blend until smooth, adding water or breast milk/formula to reach desired consistency.

How to offer

Serve warm as a smooth, thick puree. Amaranth is naturally gluten-free and nutrient-dense, complementing the protein in kidney beans.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.