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Think Outside the Jar: A Recipe for Habichuelas Con Dulce

Encourage adventurous eating with baby food recipes from around the globe.

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When Leena Saini’s daughter was ready for solid food, she researched foods that babies around the world were eating. She interviewed mothers from different backgrounds, read cookbooks and international parenting books, and visited abroad to see what babies were offered. Saini discovered that babies were being served a broad range of foods, often just a pureed or mashed version of what their parents were eating, helping them to acclimate to their culture’s flavors at a young stage. Her research inspired her to create Around the World in 80 Purees: Easy Recipes for Global Baby Food a cookbook for other parents who are interested in introducing their child to the flavors of the world. Her Habichuelas con dulce recipe (below) is a seasonal, and not too exotic, dish to dip into. As always, follow your pediatrician’s food and feeding guidelines for your baby.

Habichuelas Con Dulce

Dominican Republic

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Makes about 3 cups

Habichuelas con dulce (pronounced “ah-bee-chweh-lahs cawn dool-seh”) traditionally is served in many Dominican households during Lent and also as a food for babies. This baby-friendly version uses a bit less milk and sugar than the original; the sweet potatoes and raisins lend natural sweetness. And it’s packed with nutrition—protein and fiber from the beans and vitamin A and beta-carotene from the sweet potato.

Ingredients

Directions

Serve: Serve warm or at room temperature.

Excerpted from Around the World in 80 Purees: Easy Recipes for Global Baby Food by Leena Saini. Reprinted with permission from Quirk Books.

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