This is a “treasure” recipe; mash the sweet potatoes and leave the beans whole and let baby pick through the sweet potatoes to find the beans. Or mash the beans and add chunks of soft-cooked sweet potatoes. Either way you want to serve this, your baby will be happy to pick through her plate.
Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval
❄ Freezes well, but you may see some ice crystals. Some separation may occur when thawed; mix to combine.
🍎 B vitamins, including folate, and A and C, as well as fiber, iron, and calcium
Black Beans and Sweet Potatoes with Apples – Slow Cooker Baby Food Treasures
- 1 pound 455 g dried black beans
- 2 large sweet potatoes
- 2 apples such as McIntosh, cored, peeled, and diced (optional)
- 6 cups 1.4 l cold water
- 1 ⁄4 cup 40 g minced onion (optional)
- 1 teaspoon garlic powder optional
- 1 ⁄2 teaspoon ground pepper optional
- Cheddar cheese shredded (optional)
- Place the beans in a bowl, cover with water, and soak for at least 5 hours.
- Drain the beans, transfer to a saucepan, cover with water, and boil for 10 minutes. Drain the water. Rinse the beans and pick through them for any debris.
- Peel the sweet potatoes and chop into small but relatively uniform chunks.
- Transfer the beans and sweet potatoes to the slow cooker. Add the apples (if using), water, and onion, garlic powder, and pepper (if using).
- Cover and cook on low for 6 hours, checking after 3 hours and adding more water if needed. After 6 hours, check the texture of the sweet potatoes and beans. If the sweet potatoes and beans are both soft cooked, remove the food from the slow cooker and set aside to cool; discard liquid.
- Otherwise, cook for an additional 1 to 2 hours (to finish cooking more quickly, set the slow cooker to high). The apples will simmer down nicely, while the sweet potatoes and beans should remain soft but not mushy.
- If using, sprinkle a bit of shredded cheese over the mixture and stir to combine.