Navy Bean & Zucchini

Ingredients

• 1 medium zucchini, diced
• 1/2 cup cooked or canned navy beans, drained and rinsed
• Water as needed

Method

1. 01

   Wash and dice 1 medium zucchini (no need to peel). Steam or cook in a little water for 6-8 minutes until soft.

2. 02

   If using canned navy beans, drain and rinse well. If using dried, soak overnight then simmer 60-75 minutes until tender; drain.

3. 03

   Combine the cooked zucchini with 1/2 cup cooked navy beans in a blender.

4. 04

   Blend until smooth, adding the zucchini cooking water or fresh water to reach a silky, spoonable consistency.

How to offer

Serve as a light, smooth green-tinted puree. The mild flavour of both ingredients makes this a great introductory meal.

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

Beta-carotene, which is abundant in zucchini, is converted by our bodies into vitamin A, which strengthens our immune systems and maintains our vision. Contains fiber, vitamin C, and B vitamins along with antioxidants. Minerals including manganese, copper, and potassium are also found in it. Due to the water and fiber content, it may soften stools and ease constipation.

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