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.

Nutrition note

Excellent source of plant protein and fiber. Rich in iron, folate, and potassium. Contains antioxidants.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer