Millet And Avocado Puree Recipe with Pinto Beans
I love avocado with anything. Serving it with creamy pinto beans makes it a
more substantial meal for your growing baby.
MAKES: 4 servings
PREP TIME: 5 mins, plus overnight soaking and making the purée
COOK TIME: 2¼ hours
¼ cup dried pinto beans
2 teaspoons lemon juice
1 strip of kombu, about 3 x 2 inches
½ avocado, pitted
4 portions Millet Purée
1 Put the beans and lemon juice in a medium saucepan, cover with warm water,
and let soak, covered, overnight.
2 Drain and rinse the beans. Return them to the pan and add 1¼ cups water.
Bring to a boil over high heat and boil for 10 minutes, skimming any scum
that rises to the surface. Reduce the heat to low, add the kombu, and simmer,
covered, for 2 hours until the beans are completely soft, then discard the
kombu. If using a blender with a plastic container, let the mixture cool
completely before blending.
3 Transfer the beans and cooking liquid to a blender and blend for 1 minute
4 Scoop the avocado flesh into a blender and add enough warm water to cover it
halfway. Blend for 1 minute until smooth, adding more water if necessary.
Serve warm with the pinto bean and millet purées, or mix all three purées
together, reheating the beans and millet if necessary.
STORAGE: Refrigerate the cooled bean purée for up to 3 days or freeze in cubes for up to 3 months.
PINTO BEANS contain cholesterol-lowering fiber, which prevents blood sugar spikes. They are an
excellent and cheap source of protein.
AVOCADOS are so packed with nutrition that they can be thought of as a complete food. They are full of
fiber, potassium and B vitamins.