Puree Monday - Dilly Beans

It’s “Puree Monday” again!  A great way to start the week...making baby food!  This week’s recipe is one I can honestly say our whole family loves!  I still make it every couple of weeks and keep the cubes in the freezer.  We defrost them when we need them.  They make the perfect addition to scrambled eggs...just whip them into the raw eggs before cooking.  They also make a great sauce to add to pasta and great spread for sandwiches and wraps.  But above all it is a great baby food!  One that is mild, flavorful and creamy.  This recipe does contain yogurt so as always consult your pediatrician or use your own discretion on the age appropriate,  I recommend 7-9 months and older.

Dilly Beans - 7 Months+
2 cups fresh or frozen green beans
½ cup plain Greek yogurt
1-2 tbsp chopped fresh dill 
Breast milk or Formula (if needed)

     This is an awesome recipe packed full of nutritional goodness!  Steam the green beans until very tender but still bright green using whatever steaming method you prefer.   If using a steaming basket and pan on the stove use about 1-2 inches of water in the pot and steam for about 10-12 minutes.  If using the Beaba babycook fill the water to the number 2 and set to steam..  Puree the green beans until smooth then add in the yogurt and dill and puree until well blended.   You may need/ want to add some breast milk or formula to thin out the puree depending upon your baby’s age to reach desired consistency.  Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.   Will fill about 2 ice cube tray (10-20 servings)  

And as I said this makes the perfect addition to toddler meals –wonderful with noodles or 
scrambled with eggs!

This recipe is vegetarian and gluten-free.


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