We have been bringing you some great recipes to help you with weaning your kids, and today we have yet another one. This one is a recipe for homemade baked beans. This recipe will help you introduce different flavours and especially textures into your kids diets. By using a recipe like this one you can start gradually moving your kids towards more textures.
Homemade baked beans
This recipe for homemade baked beans is a great recipe for introducing your kids to different textures. Not only is this a good recipe for weaning but it’s also healthy because it’s made with homemade ingredients that will be good for your kids. Let’s take a look at the recipe, shall we?
Ingredients
- 1 can organic butter beans (lima beans) or 75g/21⁄2oz/1⁄2 cup dried beans
- 1 tablespoon of butter
- 1⁄2 peeled red onion (make sure it’s finely chopped)
- 1⁄2 tsp minced garlic
- 350ml/12fl oz/11⁄2 cups tomato sauce (see below), or 1 can chopped tomatoes without added salt
- 1⁄2 tsp sweet mustard
- 1⁄2 tsp organic maple syrup
- For the tomato sauce:
- 1 tbsp avocado oil
- 1 medium onion, peeled and finely chopped
- 1kg/21⁄4lb vine-ripened tomatoes, chopped and seeded (removing the skin is optional)
Directions
- If using dried beans, soak them in water overnight in the refrigerator. Drain and rinse, then put the beans into a pan, cover with fresh water and bring to the boil. Turn down the heat and simmer for 60–70 minutes.
- If using canned butter beans, drain and rinse in a strainer under running water. Leave to soak in fresh water overnight in the refrigerator. Drain and rinse again.
- To make the tomato sauce, heat the avocado oil in a medium saucepan and fry the onion for 4–5 minutes or until soft. Add the tomatoes and cover with the lid until the mixture starts to steam. Remove the lid and cook for a further 10–15 minutes, stirring occasionally, or until the tomato is soft. Blend into a smooth sauce and set
aside. - Heat the butter for the beans in a medium saucepan over a medium heat and fry the onion and garlic for 4–5 minutes or until soft.
- Add the cooked beans and fry for 2 minutes. Remove from the heat and stir in the tomato sauce, mustard and maple syrup while the pan is still hot.
- For a softer texture, mash with a fork.
As you can see this homemade baked bean recipe is simple and we know that your family will like it. If your kids are sensitive eaters then they may not like the texture, but it’s a good way to introduce it to them and see how they react.
We have also created a recipe card for you to use and have to hand.
Homemade baked beans
A recipe for homemade baked beans to get you to introduce them into your kids diet.
Ingredients
- 1 can organic butter beans (lima beans) or 75g/21⁄2oz/1⁄2 cup dried beans
- 1 tablespoon of butter
- 1⁄2 peeled red onion (make sure it's finely chopped)
- 1⁄2 tsp minced garlic
- 350ml/12fl oz/11⁄2 cups tomato sauce (see below), or 1 can chopped tomatoes
- without added salt
- 1⁄2 tsp sweet mustard
- 1⁄2 tsp organic maple syrup
- For the tomato sauce:
- 1 tbsp avocado oil
- 1 medium onion, peeled and finely chopped
- 1kg/21⁄4lb vine-ripened tomatoes, chopped and seeded (removing the skin is optional)
Instructions
If using dried beans, soak them in water overnight in the refrigerator. Drain and rinse, then put the beans into a pan, cover with fresh water and bring to the boil. Turn down the heat and simmer for 60–70 minutes.
If using canned butter beans, drain and rinse in a strainer under running water. Leave to soak in fresh water overnight in the refrigerator. Drain and rinse again.
To make the tomato sauce, heat the avocado oil in a medium saucepan and fry the onion for 4–5 minutes or until soft. Add the tomatoes and cover with the lid until the mixture starts to steam. Remove the lid and cook for a further 10–15 minutes, stirring occasionally, or until the tomato is soft. Blend into a smooth sauce and setaside.
Heat the butter for the beans in a medium saucepan over a medium heat and fry the onion and garlic for 4–5 minutes or until soft.
Add the cooked beans and fry for 2 minutes. Remove from the heat and stir in the tomato sauce, mustard and maple syrup while the pan is still hot.
For a softer texture, mash with a fork.
Extract from Weaning Sense: A baby-led feeding guide from 4 months onwards by Kath Megaw & Meg Faure, published by Pavilion Books. Image credit to Craig Fraser.
If you want more recipes, take a look at these from the site, they complement the homemade baked beans idea well – just a few more recipes for the kids to enjoy!
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Benefits of the Montessori Weaning Table
Looking for an alternative approach? Try the Montessori weaning table.
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How about a healthy recipe? Take a look at these pea fritters.
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See you for the next recipe,
Helen
Helen
Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine! Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time. KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10. It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania. Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on. Get in touch TODAY!