The Washington Post

Green Beans With Mint (for Baby)

Green Beans With Mint (for Baby) 5.000

Mark Finkenstaedt for The Washington Post

Apr 15, 2009

Mint adds a nice, green freshness to the beans; make sure not to overcook them. This recipe is appropriate for ages 6 months and up.

Make Ahead: The mixture can be refrigerated for 2 days in a tightly sealed container or frozen for up to 1 month.


Servings: 5
Ingredients
  • 8 ounces green beans, trimmed
  • 2 tablespoons water
  • 1 tablespoon mild olive oil
  • 1 tablespoon packed mint leaves

Directions

Fill a large skillet with 1 inch of water. Bring to a boil over medium-high heat, then add the green beans. Cover and cook for 7 to 9 minutes or just until they are bright green. Drain and cool under running water.

Transfer to the bowl of a food processor. Add the water, oil and mint. Puree until as smooth as possible; add water as needed to adjust the consistency.

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Recipe Source

From Ryan Morgan, executive chef at Art and Soul restaurant in Washington.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 2-ounce serving: 38


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 3mg 0%

Total Carbohydrates: 3g 1%

Dietary Fiber: 2g 8%

Sugar: 1g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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