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1 cup Black Bean Puree

½ cup Broccoli Puree

1 (15oz/420g) can black beans [yields 1 heaped cup puree]

2 cups roughly chopped fresh broccoli florets and stems (washed) [yields 1 cup puree]

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Black Bean Puree

1. Place the black beans in a colander. Rinse really well until the water runs clear, and then drain.

2. Add the black beans to a blender, along with ¼ to ½ cup water. Process until very smooth, scraping down the sides and adding an extra splash or two of water as needed.

Broccoli Puree

1. Place the broccoli pieces in a steamer basket. Place the steamer basket in a pot with ½ to 1 inch (1.25-2.5cm) water in the bottom.

2. Cover the pot with a tight-fitting lid and then place on a burner over high heat. Cook for 7 to 8 minutes, until the broccoli pieces are very tender.

3. Carefully transfer the cooked broccoli to a blender, along with ¼ cup cooking liquid.

4. Process until very smooth, scraping down the sides and adding an extra splash or two of the cooking liquid, as needed.

Black Bean and Broccoli Puree

1. In a small bowl, combine the Black Bean Puree and Broccoli Puree, stirring until well mixed.

2. Serve immediately or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.

Black beans and broccoli, offer, protein, fiber, and lots of nutrients. Plus, the black beans, help disguise the flavor of the broccoli a bit, which is helpful if your child isn’t a fan of broccoli.

1. Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan.