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mashed bean puree in blue bowl

Easy Bean Puree

Amy Palanjian
You can make this recipe with almost any bean, such as garbanzo beans, white beans, and black beans.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Baby Food
Cuisine American
Servings 8
Calories 34 kcal


  • 1 cup fully cooked garbanzo beans (rinsed and drained if canned)
  • 1/4-1/3 cup water
  • Cinnamon or cumin, optional


  • Add the beans and 1/4 cup water to a blender.
  • Blend until very smooth, adding a little more water if needed to create a smooth puree.
  • Add a pinch of cinnamon or cumin for additional flavor. Serve on a spoon or spread onto a toast finger.


  • Try this using garbanzo beans, white beans, black beans, or pinto beans.
  • If using canned beans, choose a "no salt added" variety and rinse and drain the beans before making the puree.
  • Store any leftovers in the fridge in an airtight container for up to 3 days.
  • Store leftovers in the freezer for up to 3 months. Thaw overnight in an airtight container and stir before serving as some water may separate out.
  • For calculating the nutrition, I use a 2 tablespoon serving, but a baby may eat less or more than that—it's all good!


Serving: 2tbspCalories: 34kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 60mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword baby food protein, bean puree
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!