Michela’s beans, sweetcorn & spinach (no cook)

Wonderful weaning recipes your little one will love

Michela’s beans, sweetcorn & spinach (no cook)

Michela’s beans, sweetcorn & spinach (no cook)

Serves Makes 300g
DifficultyNot too tricky
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  • ½ x 400 g tin of borlotti beans
  • ½ x 200 g tin of sweetcorn
  • 1 large handful of baby spinach
  • 1 tablespoon olive oil
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  1. Drain the borlotti beans and sweetcorn. Place the beans and sweetcorn into a blender (use a hand-held stick blender, if you prefer) or bowl. Add the spinach and olive oil, then either blend to purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here). If it’s a bit too thick, add a little water to loosen, then serve.
  2. Tricks & tips:For grown-ups, season with sea salt and black pepper and add a squeeze of lemon juice, then stir through cooked pasta.