After your baby has eaten a single-grain cereal for a couple of weeks without any problems, she'll be ready to move on to vegetable purees. Pediatricians generally advise that you start with green veggies first they're less sweet than yellow veggies and fruits (if baby has the sweet stuff first she might be less willing to eat foods that aren't sweet). Use organic-frozen green beans for pureeing; fresh green beans can have a grainy texture after blending. Green beans are delicious alone or mixed with a variety of other veggies (and even yogurt). Avoid canned green beans -- they're filled with sodium.
We recommend that you use frozen green beans since fresh can become grainy after pureeing; if you follow our advice, skip this step and move on to the next. If you prefer to go with fresh, place green beans in a colander and rinse thoroughly in cool water. Break off the ends and rinse once more.
Place the green beans in a steamer and cook for 3 to 5 minutes, or until tender. Drain green beans and rinse with cold water for three minutes to stop the cooking process.
Puree green beans in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once baby is ready for finger foods, typically around 10 months, you can serve her whole green beans cut into tiny pieces.
Green bean puree makes a beautiful match with sweeter veggies, some fruit, yogurt, and rice. Try mixing green bean puree with:
Cool green bean puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.
Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.
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