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.
- 8 ounces green beans, trimmed
- 2 tablespoons water
- 1 tablespoon mild olive oil
- 1 tablespoon packed mint leaves
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.
From Ryan Morgan, executive chef at Art and Soul restaurant in Washington.
Tested by Bonnie S. Benwick.
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