Mild Mexican Black Bean Sweet Corn Purée

Ingredients

• 1/2 cup no-salt cooked black beans, rinsed well
• 1/4 cup frozen or fresh sweet corn kernels
• 1/4 cup small tomato, seeded and chopped
• 1 small pinch ground cumin
• 3/4 cup water or no-salt-added vegetable broth (check the label for allergens)

Method & Instructions

1. 1

   Wash hands and rinse beans, corn, and tomato under cool water where needed.

2. 2

   Place black beans, corn, tomato, cumin, and water or broth into a small saucepan.

3. 3

   Set heat to medium and bring mixture to a gentle simmer with small bubbles, stirring once or twice.

4. 4

   Reduce heat to low, cover with a lid, and cook for 12 to 15 minutes until corn kernels look plump and tomato pieces have softened and broken down.

5. 5

   Stir and check a bean by pressing it with the back of a spoon; it should spread easily with no firm center.

6. 6

   Remove from heat and let cool for 10 minutes so steam reduces.

7. 7

   Transfer the mixture and cooking liquid to a blender or food processor.

8. 8

   Blend on high for 60 to 90 seconds until the purée looks thick and completely smooth; no bean skins or corn skins should be visible.

9. 9

   If the mixture seems too thick for your baby, add 1 tablespoon of warm water at a time and blend again until it reaches a yogurt-like flow.

10. 10

    For extra smoothness, push the purée through a fine mesh strainer with the back of a spoon to remove any remaining skins.

11. 11

    IMPORTANT: Always test a small spoonful on your wrist to confirm the purée feels lukewarm before serving.

12. 12

    Seat baby upright, and offer small spoonfuls while watching for signs of fullness.

Allergen Information

Storage & Preparation Notes