Puree Monday - Black Bean Mango-Nana



At the last First Tastes: Adventures in Baby Food Making class that I taught, I made this recipe.  It’s a slight variation on my Black Bean Mango Quesadilla recipe.  I remember one of the dads attending (I love when dads take my classes) couldn’t believe how good this recipe tasted.  He was quite surprised that the banana didn’t just take over the whole taste but instead added a mild sweetness and flavor to it!  I would call this one a hit, and of course Bebe B loves it too.

Black Bean Mango-Nana
Ingredients:
1 can of unsalted black beans (dry beans, cooked & cooled)
1 ripe mango
1 banana
1 tsp chopped Cilantro (optional)
  Peel the banana and slice into chunks.  Cube the mango, making sure not to use the skin or the seed.  (click HERE for a video tutorial on mango cutting) Drain and rinse the black beans well (rinsing helps reduce the gassiness factor).  Puree the beans in a food processor with the other ingredients until well blended.  The longer it is pureed the smoother it will get.  You can adjust the texture and chunkiness, as your bebe needs. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  Also makes the perfect addition to toddler meals- filling for a quesadilla or pita. This recipe will fill about 2-3 ice cube trays (10-20 servings).   
Vegan. Dairy-Free. Gluten-Free.  

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