Spice Kitchen’s Little Veggie Eats Mexican Beans By Rachel Boyett #Recipe

Briony Wilson
7th August 2020

These Mexican beans are a brilliant way of introducing your children to lots of flavour. Beans are rich in protein and iron so excellent for growing babies and children. Mash for younger babies who are just starting on solids. You can cook these on the hob or in an Instant Pot pressure cooker.

Heat some oil in a large pan (alternatively saute in an Instant Pot) and fry the onion in oil until soft (around 10 minutes). Add the carrots and cook for several mins. Add the garlic, Mexican spice blend, paprika and cocoa powder and cook for a further minute.

Then add the beans and chopped tomatoes. If using an Instant Pot pressure cooker, cook at high pressure for 8 mins. If not simmer on a hob for at least 30mins until the carrots are soft and the sauce is starting to reduce. Turn off the heat, squeeze in the lime juice (and season with salt and pepper if required). Gently mash (optional).

Serve with a mango salsa and tacos (and chilli for the grownups!)

About Rachel 

Help your baby to love vegetables – and save the planet!

Life-time vegetarian and mother of three Rachel Boyett @littleveggieeats makes vegetarian and vegan weaning fun and easy with nutrient packed recipes that all the family can enjoy.

Whether you would like to wean your baby as vegetarian or vegan, or you are looking for creative ways to reduce dairy, meat and fish in your baby’s diet, Little Veggie Eats is packed with tips, hacks and advice to ensure all your baby’s nutritional needs are met in their first year.

Including recipes such as Rainbow Pancakes, Breakfast Sushi, Baby Buddha Bowls, Magic Curry and Apricot and Coconut Bliss Balls, along with specific sections on allergies and the best sources of plant-based protein and iron, this book will ensure you can wean your baby as vegetarian or vegan with ease and confidence.

With over delicious 60 meals and snacks, all free from refined sugar and packed with wholesome ingredients, Little Veggie Eats is your go-to planet-friendly weaning guide.

Follow Rachel 

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Little Veggie Eats, by Rachel Boyett 

Recipe Info

Serves

4

Serving Suggestions

MANGO SALSA

1 ripe mango peeled and diced
Handful of tomatoes diced
Juice of half a lime
½ tsp garlic powder

Mix the mango and tomato together. Add lime juice, garlic power (and salt and pepper if using) to taste.

Ingredients

1 onion finely chopped
2 cloves of garlic crushed
2 carrots peeled and diced (can use any vegetables)
2 tsps @spicekitchenuk baby Mexican spice blend
1 tsp paprika
1/2 tsp cocoa powder
1 can butterbeans (drained)
1 can black beans (plus liquid)
2 cans chopped tomatoes
Juice 1/2 lime

Equipment

large pan or pressure cooker