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White bean baby food recipe


A 5-Minute Baby Food Protein

byAmy Palanjian

Updated

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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!

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White Bean Puree - Healthy Little Foodies

All Posts, by Date » Baby Friendly Recipes » Puree Recipes » White Bean Puree

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This creamy white bean puree is one for the whole family to appreciate. Serve it as a dip with veggie sticks and pita chips, spread it onto sandwiches or toast fingers, dollop it onto salad bowls or simply spoon-feed your baby it.

Reasons to Love this Puree

  • NUTRITIOUS – Canellini beans are a great source of fibre and plant based protein. They are also a source of iron (a critical mineral for babies and growing kids. Onion is added for flavour but is also a source of vit C which helps with the absorption of iron from the beans.
  • EASY – Very little cooking is needed to make this puree. Spend a little time sauteing the onion and garlic to release their sweetness and then all you have to do is blend the ingredients together.
  • VERSATILE – From baby to grandparent, this puree can be enjoyed by all! Spoon feed your baby, spread it in your kid’s sandwiches, use it as a dip or serve as a side with some grilled fish, chicken or pork.

Watch How to Make It

  • OLIVE OIL – Used for sauteeing the onion. Olive oil is a good source of healthy fats and the antioxidant vitamin E.
  • ONION – Adds flavour to the puree but is also a source of vitamin C which helps with the absorption of iron from the beans.
  • CANNELLINI BEANS (or white bean of choice) – You can use canned or dried. If using dried make sure to soak and cook until very soft (almost falling apart). Canned is very convenient but check the ingredients and look for unsalted, rinse them well before using.
  • CHICKEN /VEGETABLE STOCK (or water) – Adds flavour and thins the white bean dip. If making for a baby make sure to use homemade to keep sodium levels low. Alternatively, you can replace it with water, full fat yogurt or your baby’s milk.

Process Shots (and Cooking Tips)

  1. SAUTEE ONIONS – Take 5 minutes to suate the onions to allow them to soften and realease their natural sweetness. Add the garlic and saute for a further min.
  2. RINSE BEANS – Rinse well to remove any excess sodium.
  3. BLEND until smooth if you feel it needs more liquid add more stock, oil (or for baby water / baby milk)

Serving Suggestions

This white bean puree makes a great dip, spread or side.

  • DIP: Serve at snack time with some vegetable sticks. The dip is a source of protein and fibre and will help kids (and adults) feel satisfied for longer. Learn more about healthy snacks for kids.
  • SPREAD: Serve on crostini topped with chopped olives (a personal favourite), spread on a veggie sandwich or slather it on slices of toast topped with fresh tomato slices.
  • SIDE: Serve as a side with some grilled chicken, pork or fish. Alternatively, top a grain bowl with a spoonful or two.

White Bean Puree for Babies

Cannellini beans can be introduced as soon as babies are ready to start solids, around 6 months. You can spoon-feed this puree or spread it on toast fingers/rice cakes/oatcakes for baby-led weaning.

As babies get older it is a good idea to introduce texture. So you can try mashing instead of pureeing smooth.

This bean puree can also be mixed with a range of vegetable purees for a different flavour experience. Why not try mixing with

  • broccoli puree
  • carrot puree
  • cauliflower puree
  • butternut squash puree

NOTE: The stock is used to thin the puree and add flavour. However stock can be high in sodium so you should use homemade vegetable stock/chicken stock. Alternatively, thin it with a little water or your baby’s milk.

Storage Instructions

  • REFRIGERATE – Store any leftovers in an airtight container and refrigerate for up to 2 days.
  • FREEZE – Fill an ice cube tray with the puree and freeze until solid. Once solid, transfer to a freezer storage bag, date and label, and freeze for up to 2 months. Thaw overnight in an airtight container in the fridge.

Read here for more information about how to safely store baby food.

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.

5 from 1 vote

White Bean Puree

A creamy dip made from cannellini beans. Serve as a dip with veggie sticks, spread it onto sandwiches or toast fingers, dollop it onto salad bowls or simply spoon-feed your baby it.

Print Recipe Pin Recipe

  • ▢ 1 tablespoon olive oil (split)
  • ▢ ½ onion ,finely chopped
  • ▢ 1 garlic clove ,minced
  • ▢ 1 400g/150z can cannellini beans , drained and rinsed well
  • ▢ 60 ml (1/4 cup) vegetable stock
  • ▢ Squeeze fresh lemon juice

  • Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat. Add the onion and saute for around 5 minutes, until soft and translucent. Add the garlic and saute for a further minute.

  • Rinse the canned cannellini beans in a colander to remove any excess sodium. Add to a food processor/blender along with the onion, garlic, remaining olive oil, stock and lemon juice. (SEE NOTE 1)

  • Blend on high until the puree is smooth and creamy, adding additional stock as desired to create a smooth consistency.

NOTE 1: The more stock you use, the thinner the puree will be. Start with just a tablespoon or two and add more if needed. I found around 60 ml ( 1/4 cup) allowed my blender to blend best and resulted in a smooth and creamy puree. 

MAKING FOR A BABY: Look for lower sodium/no added salt canned beans. Rinse thoroughly to remove any excess sodium. Use homemade chicken stock or vegetable stock. Alternatively, replace stock with water, full-fat yogurt or your baby’s milk.

IF MAKING FOR OLDER CHILD/ADULT: Once blended taste and season accordingly.

DRIED BEANS: If you prefer to use dried beans make sure to soak and cook until very soft.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

White Bean Puree

Amount Per Serving

Calories 55 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 108mg5%

Potassium 12mg0%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 1g1%

Protein 3g6%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Puree

Cuisine:Western

Keyword:Bean Puree, Cannellini Bean Puree, White Bean Puree

Did you make this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Meet Amy

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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About recipe

Difficulty: average

I propose to diversify the children's menu and prepare white bean soup. Yes, it takes a long time to soak and cook the beans. But the puree soup will undoubtedly please and benefit not only children, but also adult family members.

Add to shopping list or

Portions

- 3 +

white beans white beans

200 g

water water

by eye

extra virgin olive oil extra virgin olive oil

to taste

parmesan parmesan

to taste

1

Soak the beans overnight in cold water.

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2

Thoroughly rinse the soaked beans, place in a saucepan, add enough water and simmer for about 2 hours until tender.

3

Grind the cooked beans together with water through a blender.

4

Drizzle the finished puree soup with olive oil and sprinkle with grated parmesan.

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Bean Soup for Kids: Recipe with Step by Step Photo

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

PERSONAL IMPRESSIONS ABOUT THE RECIPE:

In a comment on the recipe for Bean Soup for Kids, when I finally decided to take it to the upgrade contest, I mentioned that I love beans. 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 a bit 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.

Servings: 2
Calories: High Calorie
Calories Per Serving: -

To make bean and vegetable soup you will need:

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

How to make bean soup for kids.

COOKING STEP-BY-STEP

Step 1:

Beans, preferably white, 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 pour water over it, bring to a boil and cook for 30 minutes, then drain the broth and pour the same amount of boiling water. 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:

Warm up the milk and pour it into the beans, add 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.

What about 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.

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