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Black Beans and Banana with Creme Fraiche
Recipe is from Feeding Baby: Simple, Healthy Recipes for Babies and Their Families (Ten Speed Press, 2003) by Joachim and Christine Splichal
Ingredients
2 tablespoons extra virgin olive oil
1/2 medium onion, minced
1 1/2 cups black beans, rinsed and picked over
8 cups low-sodium chicken broth
Leaves of 2 sprigs fresh thyme
2 ripe bananas, cubed
Creme fraiche, for garnish (optional)
Directions
Heat the oil in a large, heavy-bottomed pan over medium-high heat for one minute. Add the onion and saute for about three minutes, until translucent.
Add the beans, broth and thyme leaves and bring to a boil. Decrease the heat to medium, cover and cook for one and a half hours, until the beans are tender and most of the liquid has been absorbed. Check occasionally to skim any foam from the surface, if necessary.
To serve, place a serving of beans into a bowl and top with the banana pieces. Mash for babies younger than one year. Garnish with 1 teaspoon creme fraiche for babies older than 1 year and adults. Serves four.
Nibbles: (9 to 12 months)
Suggestions
I first encountered black bean in Miami. The sweet banana and the slightly tart creme fraiche offer a nice contrast to each other and the beans. Creme fraiche, which is tangier than plain cream and less sour than sour cream, can be purchased in most grocery stores.