Cannelini Bean Puree

June 11, 2008


Kenya usually loves beans in any form, but for some reason when I gave him whole cannelini beans, he didn’t want to eat them. I tried several times, but no go and I didn’t want to throw them out so I came up with this puree.
Recently, I turned the sunny side of our yard into my own little garden.
This time of year, the herbs are growing like weeds, so I try to use them in as many of our dishes as possible. For this puree I added basil and a touch of mint. If you don’t have the mint, no worries, it will still be delicious.
Herbs have tons of vitamins and minerals and medicinal properties making them important for baby’s nutrition. They’re also great substitutes for salt and heighten your baby’s palate and taste buds. I guarantee you’ll be shocked at how a pinch of cilantro, oregano, thyme or any other herb can brighten a dish for you and your baby.


Cannelini Bean Puree

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 1 minute Total Time 5 minutes


  • 1 Cup Cannelini Beans, cooked
  • 1/4 Cup Red Bell Pepper, chopped (you could also use orange or yellow)
  • 1 Tsp mint
  • 2 Tsp cilantro


  • Place all the ingredients in a food processor or blender and puree.
  • Serve.
  • *Place in Baby Cubes and freeze.

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