Kidney Bean & Beetroot

Ingredients

• 1 small beetroot (about 80g), peeled and diced
• 1/2 cup cooked or canned kidney beans, drained and rinsed
• Water as needed

Method

1. 01

   Peel and dice 1 small beetroot. Boil or steam for 20-25 minutes until tender (or use pre-cooked plain beetroot with no added salt).

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 the cooked beetroot and 1/2 cup cooked kidney beans in a blender.

4. 04

   Blend until smooth, adding water as needed. This creates a vibrant deep-red/purple puree.

How to offer

Serve warm as a rich-coloured smooth puree. Warn parents that beetroot can colour urine and stools pink — this is completely normal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months. Note: beetroot may temporarily colour baby's stool pink.