This yummy Roasted Red Capsicum, Zucchini and White Bean Purée is perfect to give as baby food once first tastes have been introduced. Naturally sweet roasted red capsicum/bell pepper offers a new flavour for baby to try. Pairing it with zucchini and white beans, or cannellini beans, produces a beautifully creamy homemade purée. Serve on its own or as a deliciously nutritious white bean dip with veggie sticks for older babies and toddlers.
This baby food recipe is packed with nutritious ingredients for baby. Cannellini beans are lovely creamy white beans, rich in protein, carbohydrates, fibre and iron amongst other nutrients. This makes them a great first food [1]. Capsicum/bell pepper is a source of Vitamin C, which helps the body to absorb the plant-based iron [1] found in cannellini beans. Lastly, zucchini is rich in beta-carotene (which is converted to Vitamin A) and Vitamin C, and contains other important vitamins and minerals that support baby’s growth [2].
This is a lovely starter purée, but for older family members why not add a little black pepper and lemon juice for a deliciously creamy capsicum/red pepper dip? Serve it with veggie sticks or pita chips for a healthy snack.
Ingredients for Roasted Red Capsicum, Zucchini and White Bean Purée
White beans – Puréed cannellini beans produce a really lovely creamy texture. Try to find a ‘no added salt’ variety, as canned beans can often be high in sodium. If using a standard variety, drain and rinse the beans thoroughly to remove as much excess sodium [1] as possible.
Capsicum/Bell Pepper – Opt for red bell peppers/capsicum, or possibly yellow. Avoid green if you can – they are less sweet and slightly more bitter than other colours because they are picked before they ripen [3]. Roast the capsicum in the oven or under a grill (here’s a great how-to [4] if you’ve never done it before). It’s worth the effort for baby. Roasting really enhances the flavour.
Zucchini – There’s no need to peel the zucchini, just remove the ends.
Garlic – For added flavour. Use just one to two small garlic cloves so it doesn’t overpower.
Olive oil – For sautéing the garlic, zucchini and beans.
How to make this white bean purée recipe
Thermomixer? Chop the garlic and zucchini in your thermo cooker, and then sauté with olive oil and beans. Add the roasted capsicum and blend. Easy!
Conventional cook? Chop the garlic and zucchini into small pieces by hand. On the stovetop, sauté in olive oil the garlic, zucchini and beans. Remove from the heat. Add the roasted red peppers/capsicum. Then, with either a blender or food processor, purée to your preferred consistency. A couple more dishes than the Thermomix but still easy! 😊
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional methods.
How to serve Roasted Red Capsicum, Zucchini and White Bean Purée
This Roasted Red Capsicum, Zucchini and White Bean Purée is great served on its own, used as a sandwich spread on toast fingers or as a dip with vegetable sticks. From early into starting solids to serving as toddler food, it’s really versatile!
Another great homemade baby food purée that works wonderfully as a spread or dip is this Avocado and Egg Purée.
Making Roasted Red Capsicum, Zucchini and White Bean Purée? Please leave a 🌟 star rating and a 📝 comment below. I love hearing how my healthy recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy puréeing,
Chloe x
Roasted Red Capsicum, Zucchini and White Bean Purée
Category: PuréeTap or hover to scale
Ingredients
- 100 g / 1/2 zucchini roughly chopped
- 1-2 cloves garlic peeled
- 15 g/ 1 tbs olive oil light tasting
- 400 g tin cannellini beans rinsed well (Note 1)
- 175 g / 1 red capsicum/bell pepper roasted and skin removed, roughly chopped
Thermo Cooker Instructions
- Put the garlic and zucchini into the mixer bowl. Chop for 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add the olive oil and drained beans. Cook for 5 minutes, 100°C, speed 1, MC off.
- Add capsicum. Chop for 30 seconds, speed 5, MC on. Scrape down the mixing bowl and lid, and repeat until you are happy with the consistency (Note 2).
Conventional Instructions
- Chop the garlic and zucchini into small pieces.
- Heat the oil in a saucepan, and sauté the garlic, zucchini and drained beans for 4 to 5 minutes until zucchini is tender.
- Remove from the heat and transfer to a blender or food processor. Add the roasted capsicum. Blend until you are happy with the consistency (Note 2).
Recipe Notes
Nutrition Information
[1] Cannellini beans, 2023, Solid Starts Inc.
[2] Zucchini, 2023, Solid Starts Inc.
[3] Veggycation: Green capsicum, 2018, Horticulture Innovation Australia Limited.
[4] How to roast capsicum, 2022, The Australian Women’s Weekly Food.
[5] Homemade baby food, 2023, Raising Children Network Australia Limited.
