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Bean broth for babies (caldito de frijol)
6m+ · Mexico's gentle first food: the dark broth and sieved flesh of slow-cooked black beans
Mexican families nearly always have a pot of frijoles de la olla on the stove, and before the salt goes in a cup of caldito is set aside for the baby. Black or pinto beans are cooked slowly with a piece of onion until they collapse; the broth is offered first on its own and, a week or two later, thickened with the sieved bean flesh into a smooth, earthy purée. Families from Oaxaca to Monterrey give it at midday, the time of the main meal. It has none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: soak the beans overnight and change the water; they cook more evenly and are easier on small tummies.
- Total time
- 130 min
- Difficulty
- easy
- Serves
- 8
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 7 oz dried black beansor pinto beans, soaked overnight and drained
- 6 ¼ cups water
- ¼ oniona quarter, in one piece
- 1 sprig epazote (optional)
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Method
0/6 doneStep 1: Pick over 7 oz dried black beans for small stones, rinse them and put them in a large pot with 6 ¼ cups water, ¼ onion and 1 sprig epazote, if using.
5 minStep 2: Bring to the boil and boil hard for 10 minutes, then turn the heat down, half-cover and simmer gently for 1½–2 hours, topping up with hot water so the beans stay covered by 3 cm.
110 minStep 3: Test a few beans: they are ready when they squash completely between your tongue and the roof of your mouth and the skins have split. Undercooked beans are the most common mistake here; they make the purée gritty and hard to digest.
Step 4: Remove the onion and epazote. Ladle off some broth for your baby. For the purée, push a ladle of beans with a little broth through a fine sieve, leaving the skins behind, until you have a smooth, spoonable cream.
Step 5: Cool the baby's portion until lukewarm. Salt and season the rest of the pot for the family as you like.
Step 6: Cool the baby broth and purée quickly, refrigerate covered for up to 2 days, or freeze in ice-cube trays. Reheat once until piping hot right through, then let it cool before serving.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bean broth for babies (caldito de frijol) take?
- About 130 minutes in total: 10 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dried black beans?
- Kidney or pinto beans, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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