Kidney Bean & Sweet Potato

Ingredients

• 1 small sweet potato, peeled and cubed
• 1/2 cup cooked or canned kidney beans, drained and rinsed
• Water or breast milk/formula as needed

Method

1. 01

   Peel and cube 1 small sweet potato. Steam or boil for 15-18 minutes until fork-tender.

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 sweet potato in a blender or food processor.

4. 04

   Blend until smooth, adding water or breast milk/formula as needed to achieve a creamy, spoonable consistency.

How to offer

Serve warm as a smooth puree. The natural sweetness of sweet potato makes this a favourite first food.

Storage

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

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