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Home > Recipes > Full of Beans Pork + Peppers

Full of Beans Pork + Peppers

Full of Beans Pork + Peppers

A scrummy meal perfect for introducing a texture adventure, packed full of beans + herbs to tickle tiny taste buds!

Makes 26 ice cubes
Prep 15 min
Cook 35 min
From 7-9 months
Soya freeSoya free
Gluten freeGluten free
Egg freeEgg free
Dairy freeDairy free
Nut freeNut free

Ingredients

Method

  • 1 tablespoon olive oil
  • 100 g/3½ oz lean minced pork
  • 1 small onion, finely chopped
  • ½ small red pepper, cored, deseeded + diced
  • 1 garlic clove, crushed
  • 1 teaspoon dried thyme
  • 300 ml/½ pint passata (sieved tomatoes)
  • 2 teaspoons tomato purée
  • 2 cloves
  • 100 g/3½ oz canned cannellini beans in water, drained + rinsed
  • 25 g/1 oz baby spinach leaves, stalks removed + leaves shredded

Ingredients

Method

  1. Heat the oil in a saucepan over a medium heat + cook the mince for 5 minutes, breaking it up with the back of a fork, until browned all over. Remove with a slotted spoon + set aside.
  2. Reduce the heat slightly, add the onion to the pan + cook for 5 minutes until softened, then stir in the red pepper, garlic + thyme + cook for a further 2 minutes, stirring frequently. Return the mince to the pan.
  3. Stir in the passata, tomato purée, cloves, beans, spinach + 50 ml/2 fl oz water. Bring to the boil, then reduce the heat, part-cover with a lid + simmer for 20 minutes, stirring occasionally, until the mince is cooked through. Remove the cloves.
  4. Using the back of a fork, mash the mince mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée in a food processor or using a h+ blender.

Swap This For That

You could swap pork for chicken or beef, or go completely veggie!

Yummy For Babies

Delicious served with rice or with baked potato wedges from 10months+

Handy Tips

We love a bit of mess at mealtimes, but how do you get the tomato-y blobs out of your little one’s bib? We know! Pop it on a windowsill in the sunshine + the sun will bleach out the stains. Brilliant!

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I’m from The First Foods Book

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