Baby food recipes with beans

A 5-Minute Baby Food Protein

byAmy Palanjian

Updated June 16, 2021

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This no-cook baby food protein is full of plant-based goodness AND can be ready in 5 minutes. Add this Easy Bean Puree to your homemade baby food arsenal!

Bean Puree

It can be a challenge to figure out which proteins to offer to a baby, but this simple bean puree is incredibly easy to make and it’s a great source of nutrition for an early eater. We like to serve it on a spoon in the traditional way, or to spread it onto a toast finger for a baby led weaning food that baby can feed himself.

Baby Food Protein

There are lots of great proteins that can be introduced early to a baby, and beans rank up there for being easy to prepare and serve, and also rich in nutrients. This bean puree has protein, fiber, and assorted vitamins and minerals depending on the type of bean you prefer. And it’s super easy to freeze, so you can make a batch and have a few protein servings ready to go!

TIP: You can store this in the fridge or freezer to make the most of your baby food prep session.

Ingredients in Bean Puree

To make this easy protein-packed baby food, you just need beans. I like to make this with chickpeas, black beans, pinto beans, and white beans, though pretty much any well-cooked bean will work. You can serve it plain or add a sprinkle of spices including cinnamon and cumin.

TIP: If using canned beans, look for “BPA-free lining” and “no salt added” for baby.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the post for the full info!

If using canned beans, rinse and drain them. This will result in the best flavor.
Place beans into the blender along with the water.
Blend until smooth, adding additional water as desired to create a smooth consistency.

TIP: The more water you use, the thinner the puree, so start with the lower amount and add more if needed.

How to Store Baby Food Bean Puree

You can store any leftovers in the fridge in an airtight container for up to 3 days. To freeze baby food, place spoonfuls into an ice cube tray. Freeze for 4-6 hour or overnight. Transfer to a freezer storage bag, date and label, and freeze for up to 3 months. Thaw overnight in an airtight container in the fridge.

TIP: A typical serving for a 6-7 month old may be 1/2-1 frozen bean cube. An older baby may eat 1-2 cubes.

Tips for Making the Best Bean Puree

Try this using garbanzo beans, white beans, black beans, or pinto beans.
If using canned beans, choose a “no salt added” variety and rinse and drain the beans before making the puree.
Store any leftovers in the fridge in an airtight container for up to 3 days.
Store leftovers in the freezer for up to 3 months. Thaw overnight in an airtight container and stir before serving as some water may separate out.
For calculating the nutrition, I use a 2 tablespoon serving, but a baby may eat less or more than that—it’s all good!
We like to mix this as a Stage 2 baby food with Banana Puree, Broccoli Puree, Avocado Puree, or whole milk yogurt.
See some of my favorite Baby Food Pouch recipes here and my go-to No-Cook Baby Food recipes.

I’d love to hear what you think of this recipe, so please comment below to share your feedback!

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 34kcal

Servings 8

▢ 1 cup fully cooked garbanzo beans (rinsed and drained if canned)
▢ 1/4-1/3 cup water
▢ Cinnamon or cumin, optional

Add the beans and ¼ cup water to a blender.
Blend until very smooth, adding a little more water if needed to create a smooth puree.
Add a pinch of cinnamon or cumin for additional flavor. Serve on a spoon or spread onto a toast finger.

Vitamix Blender
Silicone Ice Cube Tray
Storage Containers

Try this using garbanzo beans, white beans, black beans, or pinto beans.
If using canned beans, choose a "no salt added" variety and rinse and drain the beans before making the puree.
Store any leftovers in the fridge in an airtight container for up to 3 days.
Store leftovers in the freezer for up to 3 months. Thaw overnight in an airtight container and stir before serving as some water may separate out.
For calculating the nutrition, I use a 2 tablespoon serving, but a baby may eat less or more than that—it's all good!

Serving: 2tbsp, Calories: 34kcal, Carbohydrates: 6g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 60mg, Fiber: 2g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

The Ultimate Guide to Beans for Babies

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Beans are terrific first foods for babies! Here's how to cook and serve to your baby along with plenty of recipes to help make introducing beans easy and fun!

Jump to:

When can babies eat beans?
Health Benefits
Do beans make babies gassy?
Are beans safe for babies?
Types of Beans- which one is best?
But what about the antinutrients?
Soaking Beans
Cooking Methods
Canned Beans
How to Serve Beans to Babies (Baby Led Weaning)
Bean Recipes for Babies and Toddlers
Frequently Asked Questions
How to Store Cooked Beans
Cooking Beans for Babies (3 Methods)

When can babies eat beans?

If cooked to soft, beans can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

If you’re unsure, be sure to grab my FREE handout!

Health Benefits

Beans are classified as a legume (also called pulses), along with peanuts, peas, and lentils. This is a family that packs a powerful punch when it comes to nutrition.

Beans are SO great for babies! They are loaded with the essential nutrients babies need to grow and thrive, including iron, zinc, folate, protein, carbohydrates, and fiber.

Be sure to pair them with vitamin C rich foods to greatly enhance the absorption of iron!

And while colorful fruits and vegetables are considered to be the best source of phytonutrients, beans are also a great source for these antioxidant, anti-inflammatory, and other health-promoting compounds.

Related: Best Iron-Rich Foods for Babies and Toddlers

Do beans make babies gassy?

Foods that are rich in fiber tend to cause gas. This list includes beans, cruciferous vegetables, oatmeal, prunes, peaches, and pears.

There's no need to avoid these foods completely as they offer so many beneficial nutrients that are essnetial for proper growth and development.

Not to mention, early introduction to a wide variety of flavors and textures is key in minimizing picky eating down the road.

Start by offering a small amount (1-2 tablespoons) and gradually serve more.

If your baby becomes gassy but doesn't seem to be in discomfort, there's no reason to worry. If your baby gets extra gassy after eating a certain bean, just don't overload them with those foods. You can also try different varieties as your baby may do better with certain beans than others.

For instance, my baby did well with all the beans that were served except for black beans. But after about 3 exposures, she seemed to tolerate just fine.

Are beans safe for babies?

Depending on the size and shape, beans can pose a choking risk. To reduce the risk, smash/flatten them, removing any skin that comes off. And follow the age-based serving suggestions shared below.

If you're cooking the beans rather than using canned, make sure they are soft and easily smushed between your thumb and forefinger.

It's also very important that you ALWAYS serve food at the table where your baby is sitting upright at a 90 degree angle. Even foods that aren't considered to choking hazards can be dangerous if given while baby is lying down, crawling, walking, etc.

In regards to allergies, soybeans are one of the top allergens so be sure to introduce them separately. While it's not impossible, an allergy to the rest of the beans is rare.

What to do when baby won't eat

Types of Beans- which one is best?

Did you know that there are nearly 400 types of beans?! Here are the most common ones that you're likely to find at the stores.

Black Beans
Black eyed peas
Cannellini beans (or white Italian kidney beans)
Edamame
Garbanzo beans (chickpeas)
Great Northern Beans
Kidney beans
Pinto beans

ALL beans are fantastic for babies. I highlighted the two essential nutrients during the first year in the chart above, and as you can see, they are pretty similar in their nutritional profile.

VARIETY is always best so give some love to as many beans as you can ;).

But what about the antinutrients?

It’s true that legumes contain antinutrients, such as phytic acid, lectins, saponins, and tannins, that reduce the absorption of certain nutrients, including iron, zinc, and calcium.

However, many other healthy foods, like grains, leafy greens, nuts, and seeds all contain antinutrients. So does this mean we should limit or avoid them? Of course not.

Instead, always aim for variety and balance! Unless beans are all you are serving to your baby, the benefits outweigh the risks of consuming antinutrients.

Not to mention soaking and cooking will decrease the amount of antinutrients significantly.

All this to say, DON’T WORRY!

Soaking Beans

after soaking for 8 hours overnight

While it's an extra step, I highly recommend soaking. It will not only decrease cooking time but will also help the beans cook more evenly and make them easier to digest.

The beans will expand upon soaking so be sure to take this into account when choosing the size of the bowl.

Overnight soaking

Place dried beans in a large bowl, cover with water by 2 inches, discard any that float, and soak on the counter, covered, for at least 4 hours or overnight.

If soaking for more than 8 hours, transfer to the refrigerator. Drain and rinse before using.

Quick soaking

On the stove- Add beans to a pot and cover with water by 2 inches. Bring to a boil. Remove from heat and let soak for an hour. Drain and rinse before cooking.

Cooking Methods

Besides being nutrient dense, beans are inexpensive and last a long time in the pantry (hallelujah!).

Regardless of which method you choose, be sure to:

Sort through the beans to remove any debris or shriveled beans.
Rinse under running cold water to remove any surface dust or dirt

Cooking times will vary depending on the variety, age of the beans, and even the type of water you use. If your water has a lot of calcium, it can increase the time.

I’ve provided approximate cooking times. I encourage you to start checking for doneness at the beginning of the time range and then every 15 minutes thereafter.

Be sure to jot down the final cooking times somewhere for future reference.

On the Stove

Add beans to a pot and cover with at least 2 inches of water.
Bring to a boil. Then reduce heat to low and simmer, with lid slightly open, until tender.
Stir occasionally. Do NOT try to rush the process by cranking up the heat. You will end up with a mushy exterior and undercooked interior.

Low and steady for best results! Add more water as needed so that the beans stay submerged.

It will generally take about 1-2 hours to cook. Start checking for doneness after an hour.

Slow Cooker

Cover beans with 2 inches of water. Set to low and cook for 6-8 hours.

Note - Kidney beans in particular contain a large amount of a toxin called phytohaemagglutinin (or kidney bean lectins) that doesn’t get destroyed when cooked in the slow cooker. That's because the temperature never gets hot enough.

Therefore, be sure to soak and then boil for at least 10 minutes before adding to the slow cooker.

Instant Pot

Add beans to Instant pot and cover with water to about 2 inches above the beans. Stir, close the lid, and cook on high pressure for 8-15 minutes.

Allow pressure to release naturally for 15 minutes.

Here are the cooking times for the beans I cook most often:

Black beans: 8-10 minutes
Cannellini: 8-10 minutes
Chickpeas: 10-12 minutes

Canned Beans

While dried beans are less expensive, canned ones are so convenient and great time-savers since they are fully cooked. They are just as nutritious as the dried beans.

I used to cook them all the time, but now that I'm a mom of two, I will take all the help I can get!

Be sure to look for ones that are labeled "no salt added" or "low sodium" and that come with non-BPA lining. Rinsing them in running water can lower the sodium content even more.

How to Serve Beans to Babies (Baby Led Weaning)

I could do a whole post on this as beans go well with so many different foods and flavors! Here are some EASY and nutritious ways to add them into your baby's diet.

6-9 months old:

You can try serving whole beans. Just be sure to flatten using your fingers or the back of a fork, removing any loose skin in the process. But if this makes you uncomfortable, don't do it! I am a big believer in know all things and then follow your heart.

You can also puree/blend or mash. The consistency is pretty thick and dry so add some breastmilk/formula to thin it out.

And here are some fun and EASY ways to boost nutrition and introduce your baby to a ton of flavors and texture in one bite. Add beans to:

Yogurt
Avocado
Mashed sweet potatoes
Mashed butternut squash
Oatmeal - follow the recipe and then add the beans once cooked
Lentils
Hummus/Dip (recipes linked below)

Pictured above are the exact meals I served to my baby during her first month of starting solids. I actually filmed EVERYTHING I made for her as well as my toddler, husband, and me from Day 1 to Day 84 (so 3 months) in real time and turned it into an easy to access and follow program!

9+ months old:

I encourage you to continue offering mixed foods before your baby becomes more selective. If they’ve never had foods touching and mixed together, it will be much harder to get them to eat these later on.

I've included plenty of family-friendly meals to help get you started! Continue to flatten chickpeas and all other round varieties.

If you haven't already, this is a good time to introduce utensils (linked our favorites).

12+ months old:

Anything goes at this age! My personal favorite is adding whole beans to my son's school lunch boxes. SOO easy and convenient.

Related: Lunchbox Ideas for Preschool

Bean Recipes for Babies and Toddlers

Dips/ Sauce

Broccoli Hummus
Beet Hummus
Yogurt Black Bean Dip
Beetroot Dip
Pumpkin seed spinach hummus
Nut -Free Broccoli White Bean Pesto

Finger Foods

Chickpea Veggie Cakes
Beet Muffins
Pumpkin Bean Muffins
Mexican Lentil Muffins
Sweet Potato Chickpea Cookies
Southwestern Oat Muffins

Lunch/Dinner

Pizza Quesadilla with vegetables
Chicken Quinoa Casserole
Cauliflower Chickpea Soup
Salmon Bean Salad
Vegan Creamy Tomato Pasta
Slow Cooker Lentil Chili
Vegetarian Mexican Lentils
African Peanut Stew
Instant Pot Multigrain Rice

Frequently Asked Questions

Are beans hard for babies to digest?

While highly nutritious, they contain a lot of fiber, which can cause gas and diarrhea, if given in large portions. Therefore, when first introducing, start with 1-2 tablespoons and increase depending on your baby's response.

Can I season beans for babies?

Yes yes yes! Season away! I highly advise you to have fun with all kinds of herbs and spices. It’s such an easy way to invite variety and flavor, without the use of salt.

Can babies eat beans everyday?

They can. But since offering a wide variety of flavors and textures is so crucial at this stage, be sure to switch it up by incorporating any of the serving suggestions I've provided above.

How much does 1 pound of dried beans make once cooked?

You will end up with around 6 cups of cooked beans, which is equivalent to 4 (15 ounce) cans. This is why cooking at home is much more economical.

How to Store Cooked Beans

In the refrigerator

You can transfer to an airtight container/jar with or without the cooking water.

I've found that storing along with the liquid prevents the skins from drying out, but it's really up to you. If you intend to use for soup, the liquid also adds a nice yum factor.

Refrigerate for up to 5 days.

In the freezer

I recommend freezing in 1 ½ cup portions. A lot of recipes call for a 15 ounce can, which is roughly around 1 ½ cups.

If freezing with the cooking liquid, be sure to leave about 1 inch at the top for expansion.

Freeze for up to 3 months.

If freezing with the cooking liquid, be sure to leave about 1 inch at the top for expansion.

Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

Cooking Beans for Babies (3 Methods)

Beans are terrific first foods for babies! Here are three methods for cooking dried beans.

5 from 1 vote

Print Pin

Prep Time: 5 minutes

Cook Time: 1 hour

soaking time: 8 hours

Servings: 12 (makes about 6 cups)

Author: Min | MJ and Hungryman

▢
Instant Pot

▢ 1 pound (2 cups) dried beans
▢ Water or broth

Prepare the Beans

Sort through the beans to remove any debris or shriveled beans. Soak overnight or quick soak. Drain and rinse well.

On the Stove

Soak for at least 8 hours. Drain and rinse.
Place in a large pot and cover with water. Bring to a boil. Reduce the heat to a gentle simmer, and cook, covered with lid slightly ajar,. Skim off any foam that rises to the top.
It will generally take about 1-2 hours to cook. Start checking for doneness after an hour. Continue cooking until beans are tender.

Slow Cooker

Place beans in the bottom of the slow cooker. Cover beans with water. Close the lid and cook on low for 6-8 hours. See note if using red kidney beans.

Instant Pot

Add beans to the Instant Pot. Cover with water and stir. Close the lid, making sure to turn the steam release valve to the sealing position.
Set the cook time using the Pressure Cook or Manual button, at high pressure. Keep in mind the IP will take about 15-20 minutes to reach pressure before cooking begins.
Cook for 8-15 minutes, depending on the variety. Allow the pressure to release naturally for 15 minutes. This will help beans retain their shape and avoids the liquid from foaming up into the steam valve.
If you find that beans are not as soft as you want them to be, put the lid back on, making sure the release valve is set back to "sealing" and cook at high pressure for several more minutes.

When cooking beans for the first time, start checking for doneness at the start of the cook time range. Write it down for future reference.
If cooking kidney beans in the slow cooker, be sure to soak and then boil for at least 10 minutes before adding to the slow cooker to make them easier to digest.
To store:
- In the fridge for up to 5 days in an airtight container with or without the cooking liquid.
- In the freezer: recommend freezing in 1 ½ cup portions. Freeze for up to 3 months.

Course Side

Cuisine American

Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

Beans in baby food

Feature of : beans contain a large amount of protein. Introduced into the diet of a child from two years.

Beans belong to the legume family. This is a herbaceous annual plant. There are approximately 150 types of beans.

Read also: How to cook delicious green beans: 3 recipes

100 g of beans contains 298 kcal

Vitamins

Macronutrients

Microelements

Vitamin PP - 2.1 mg

Vitamin B1 (thiamine) - 0.5 mg

Vitamin B2 (riboflavin) - 0.18 mg

Vitamin B5 (pantothenic) - 1.2mg

Vitamin B6 (pyridoxine) - 0.9 mg

Vitamin B9 (folic) - 90 mcg

Vitamin E (TE) - 0.6 mg

Vitamin PP (niacin equivalent) - 6.4 mg

Calcium - 150 mg

Magnesium - 103 mg

Sodium - 40 mg

Potassium - 1100 mg

Phosphorus - 480 mg

Chlorine - 58 mg

Sulfur - 159 mg

Iron - 5. 9 mg

Zinc - 3.21 mg

Iodine - 12.1 mcg

Copper - 580 mcg

Manganese - 1.34 mg

Selenium - 24.9mcg

Chromium - 10 mcg

Fluorine - 44 mcg

Molybdenum - 39.4 mcg

Boron - 490 mcg

Vanadium - 190 mcg

Silicon - 92 mg

Cobalt - 18.7 mcg

Aluminum - 640 mcg

Nickel - 173.2 mcg

Titanium - 150 mcg

Bean seeds are extracted from the pods, dried and used to prepare various dishes. It can be frozen, pickled and salted.

Composition and nutritional properties of beans

100 g of beans contain:

Proteins - 21 g
Fats - 2 g
Carbohydrates - 47 g
Dietary fiber - 12.4 g
Water - 14 g
Mono- and disaccharides - 3.2 g
Starch - 43.8 g
Ash - 3.6 g
Saturated fatty acids - 0. 2 g

Read also: Recipe of the week. Beans and ham and red pepper salad

Useful properties of beans

For people with diabetes, beans are the most essential food in the diet. Thanks to arginine, beans lower their sugar content. Arginine also has an insulin-like effect on metabolism. Also, beans have a beneficial effect on the human nervous system. Beans also prevent the formation of tartar as it has antibacterial properties.

With hypertension and atherosclerosis, as well as in violation of the rhythm of cardiac activity, experts advise eating beans.

Contraindications for use

It is not recommended to abuse beans for the elderly, as well as for gastritis with high acidity of gastric juice, cholecystitis and colitis.

Kidney beans

In the children's diet, it is better to use only young beans, otherwise the child may have gas formation. You can cook bean dishes for your baby 2-3 times a week. This is enough for the child to receive the required amount of vegetable protein, minerals and fiber. Dishes can be from canned, fresh and frozen beans.

Preparation and consistency

It is better to cook beans with vegetables, it is better absorbed this way. It is not recommended to combine with meat, beans already have enough protein. You need to cook it in a large amount of water, without a lid and with a strong boil. Salt at the end of cooking.

Bean recipes for children

Beans with carrots

Ingredients:

Beans - 1 cup
Carrot - 1 pc.
Unrefined sunflower oil - 4 tbsp. spoons
Lemon juice - 2 tbsp. spoons
Sugar - 1 teaspoon
Salt - 1/3 teaspoon

Preparation:

Pre-soak the beans in cold boiled water for 10 hours. Then rinse it and fill it with raw water. Then you need to put it on a small fire and cook for about two hours. When the beans are ready, drain the water and chop the beans themselves.

Carrots need to be boiled or baked in their skins, then peeled and cut into slices. Then you need to mix beans and carrots, and pour dressing: slightly whipped juice, butter, salt and sugar.

Bean soup puree

Ingredients:

Meat broth - 300 g
Beans - 60 g
Potato - ¼ tuber
Carrots - ¼ pcs.
Onion - ¼ part
Butter - 1 teaspoon
Salt

Preparation:

Beans must be pre-soaked for 2 hours and boiled until tender. In meat broth, brought to a boil, add grated carrots, potatoes, chopped onions. Cook for 15 minutes, then add the beans and cook for another ten minutes. Grind everything in a blender, add oil and bring to a boil. You can serve croutons and sour cream to the puree soup.

Red bean soup

Ingredients:

Red beans - 60 g
Onion - 25 g
Walnuts - 15 g
Flour - 3 g
Ghee - 10 g
Salt, red pepper, coriander greens

Preparation:

You need to pour the beans with water, bring to a boil and cook over low heat until tender. Then pour the water into a glass and divide into two halves. Grind the first half and dilute with broth until a homogeneous mass is formed, add finely chopped onion. Take the remaining half of the beans, combine with flour, crushed walnuts, add the mashed beans. Add salt, red pepper, cilantro and bring to a boil. The soup is ready!

Bon appetit!

Read more recipes in the Baby food section

About when to introduce new foods into the baby's diet, about the beneficial properties of these products and how to diversify the crumbs menu with new dishes, read the Encyclopedia of Baby Food

Bean soup for children: a recipe with a step by step photo

Soup Bean Puree for Kids: Recipe with Step by Step Photo

PERSONAL IMPRESSIONS ABOUT THE RECIPE:

In a comment on the Bean Soup for Kids recipe, when I finally decided to take it to the upgrade contest, I mentioned that I love beans very much. I have a number of recipes with it on our website.

I have always grown this bean on my plot in the village, but… I never thought to make milk soup-puree from it, and even for children, because I know that the bean itself is heavy for the gastrointestinal tract, not only for children, but and for adults. To be honest, I really doubted the bean-milk combination and did not think that the result would be the way it turned out in the end.

I must say right away that in the author's recipe, preference is given to white beans. But, I do not see much difference between different types of this culture, with the exception of color. And all the other features of my preparation of this dish, or rather my observations and comments, I will describe below. There are a minimum of ingredients in the recipe, and they are taken strictly according to the author's recipe.

Number of servings: 2
Calorie: High -calorie
Caloria in one portion: -

To prepare puree soup and vegetables, you will need:

Belaya beans (I have brown brown) 3 art. l.
water - 2 tbsp.
milk - ¾ cup
butter - 2 tsp.
salt solution - ½ tsp.

How to make bean soup for kids.

STEP COOKING

Step No. 1:

Beans, preferably white beans, should be used for this dish, so that the result is a light soup. But mine is brown.

Step #2:

Sort, wash and fill with water. In order for the beans to cook faster, it must be poured with cold water and left for at least 6-8 hours. Only by this time it will be saturated with water and swell. I soaked overnight.

Step No. 3:

Then she poured water over it, brought it to a boil and boiled for 30 minutes, then drained the broth and poured the same amount of boiling water over it. I did this in order to remove the extra "darkness" from the future soup. The broth does not need to be poured out - it is useful for any other soup or you can cook porridge on it. Even soaking the beans overnight, they cooked for a long time - an hour and a half. Keep in mind that the saucepan after cooking the beans also becomes dark inside. But that's not a problem. I recommend cooking dark beans with the lid open. In this case, water (boiling water) will have to be added a little. Cook preferably over low heat.

Step No. 4:

Once the beans are soft, it is recommended to "rub through a sieve". But this, excuse me, I think, with our modern technology, is superfluous. I pureed it with a blender. If anyone is worried about the peel, then I will reassure. The bean seed peel, just like everything else, the blender purees equally well.

Step No. 5:

Heat the milk and pour it into the beans, add the salt there as well. Mix well and put back on the stove. Bring to a boil while stirring and cook for 3-5 minutes.

Step No. 6:

Next, pour the soup (according to the author) into a bowl, put oil in it. Serve with toasted wheat bread. That's all. I did the same. But then I decided, as I usually do with other mashed soups: before serving, pierce the soup again with a blender, because I know that soup with the addition of milk forms a delicate film. I did so. My soup only benefited from this. He was covered with a white airy foam.

Step No. 7:

The photo of the author was not clear and did not say what the soup was sprinkled with? I figured it could be chocolate or ground cinnamon. Garnished with mint and sprinkled with cinnamon. As it turned out - it was what we needed. Cinnamon gave the soup not only a pleasant aroma, but also a taste of chocolate. Yes, it's chocolate.

Step #8:

Bon appetit!

Conclusion and advice. The soup turned out amazingly delicious. I didn't even expect. Since the beans were brown, it turned out to be a beautiful chocolate color. The eldest grandson and I personally liked the soup very much. It will take its rightful place in my list of dishes.

As for toast? I didn't have them. I didn't make them specially. I prefer mashed soups with homemade croutons. Here they were also in place - very tasty with this soup.

What else would you like to add? Since I like thicker mashed soups, I didn’t have enough beans here.