Beans Baby Food Recipes

Added to baby food recipes, taken from the following website.
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Please refer to the source:
http://www.wholesomebabyfood.com/VegetableRecipes.htm


This Recipe for 4-6 years babies.
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

1 pound fresh or 16 ounces of frozen green beans

Directions:

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree.
***Using a blender rather than a food processor or stick mixer might be better as well. ***

6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

Squash (winter like acorn, butternut or hubbard)
(nutrient info for squash of all types may be found at our "Squash for Baby Food Recipes" page)

Ingredients:

1 or 2 medium to large sized winter squash (or as many as will fit in your oven.)

Directions:

1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5

Yams/Sweet Potato

Learn Why a Yam is NOT a Yam.
Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

Carrie wrote to tell us how she bakes her Sweet Potatoes "I baked for about 45 minutes at 410 F on the lower rack of the oven. The taters were so yummy.

Here's my tip, run them under water and then poke holes with a fork then run under water again then wrap and bake. The water helps cook them - works with baking white potatoes too. - 20 March 2008

Ingredients:

2 or 3 medium sized sweet potatoes

Directions:

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking
(you can also do this in the microwave - only use plastic wrap and cook for 8 minutes on high or until tender You can skip the plastic wrap and simply wet the sweet potatoes and move to #2!*)
2. Place in a 400 degree oven and bake for 30-60 minutes or until soft.
3. or
4. Peel washed and cleansed sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato

6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency

Squash (summer)
(nutrient info for squash of all types may be found at our "Squash" page)

1. Choose yellow squash or zucchini that are somewhat small in diameter, as these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove skins.

(*You may remove skins however an infant over the age of 8 months old should be able to digest squash puree with skins on)

3. Steam until tender then place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency

Carrots*
Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:

1 pound of fresh carrots (you may also use frozen)

Directions:

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency

*(See Our article on Nitrates)

Garden Vegetable Combo

Ingredients:

fresh or frozen green beans, peas, summer and/or zucchini squash, thinly sliced pieces of potato, and small pieces of chopped carrots

Directions:

1. Combine fresh or frozen green beans and peas, summer and/or zucchini squash and thinly sliced pieces of potato, and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired consistency.

Peas (green)
(this method may be used for Green Beans as well)*Vitamins: A (4533 IU), C, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

Ingredients:

1 pound of fresh or frozen peas

 

Directions:

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen type of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.

6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins.

Why can’t I get peas and green beans to puree smooth?
If you are using a Food Processor, try the Blender. The Blender seems to work the best for getting Peas into a more fine puree. Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the "skins" if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the "skins". Hint: Once cooked, try immediately plunging your hot peas and green beans into very cold water. For some reason, this helps you puree a thin food with little to zero skins. Perhaps this is due to the cold water stopping the cooking of the veggies??

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby's age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars.

Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods.