2020-06-01_Mother_&_Baby

42 | June 2020 |motherandbaby.co.uk

Makes 2 portions

Ingredients

● 1 tbsp olive oil

● ½ red onion, finely chopped

● 100g tinned cherry tomatoes

● ¼ tsp smoked paprika

●^ 100g tinned cannellini beans,

drained and rinsed

●^ 1 sprig of rosemary (optional)

●^ 2 tbsp water

●^ 80g cooked rice

1 Heat the olive oil in a small saucepan

over a medium heat.

Addtheredonion

and sauté for 2–3min

utes,

until the onion begins

to soften.

2 Add the remaining ingredients and

simmer for 10 minutes, squashing the

tomatoes until they pop, and breaking

up the cannellini beans a little with a

wooden spoon. Remove the rosemary

from the pan before serving. Keeps for

up to two days covered in the fridge.

Squashed tomato and

white bean stew

Suitable

from

7-9

months

Tip!

You can play with the texture

with this dish, because the beans

are very easy to mash up

or to leave a bit chunky.

WEANING

Special