Baby Green Bean Casserole (6 months+)
The following is a guest post from Jessica of Vanderbilt Wife. She will be filling in here every now and again until we can get a regular baby/toddler food writer on board. I am so grateful to have some life being breathed into this section of the site!
Green beans always make me think of Thanksgiving’s ever-present green bean casserole. I could claim not to like it, with its cream of mushroom soup and fried onion topping … but I couldn’t tell you that with a straight face. I love it. Which is why I never, ever make it at home and only indulge during the holidays.
I’m sure my son, David, will be gobbling up the green bean casserole at Thanksgiving this year—he will be 11 months by then. But for now he’ll have to deal with this baby substitute. I added a dash of sage to give it a Thanksgiving feel and a little flavor!
I cooked my brown rice in homemade chicken stock, as well, for an added nutrient boost. Unlike canned chicken broth, homemade stock is just chicken, vegetables, water, and whatever seasoning you add. I use this tutorial at Musings of a Housewife as a guide when I make mine.
Baby Green Bean Casserole
Jessica @ Onceamonthmom.com
- 1 cup fresh green beans
- 1 cup cooked brown rice
- .5 cup water, formula, or breastmilk
- .25 tsp. dried sage
Steam green beans until somewhat soft but still very green. Mix beans with rice, liquid, and sage; puree using desired method (blender, immersion blender, food mill, etc.). If your baby is younger and still on first foods, you may want to run the puree through a mill to get out any green bean pieces still hanging around.
Spoon puree into an ice-cube tray. Cover with plastic wrap and freeze. When completely frozen, empty cubes into a large freezer zipper bag. Use within 3 months.
To defrost, microwave at 50% for about 1 minute. Always test to make sure it’s not too hot for baby.
This Post will be linked at: