Jamaican Black Bean, Banana and Mango Puree

Wow. I always knew these flavors worked well together but I never thought the latest and greatest experiment for my Little Man would be so dang delicious if I do say so myself. I’m excited, folks, throw me a bone. I kid you not when I say that I took SEVERAL spoonfuls of this puree during the “testing” phase. Oh man. If the Little Guy isn’t into it, Mama sure is. Yum.  The outcome of this Black Bean, Banana, Mango Puree

Black beans are a great source of fiber, folate, protein and iron, and are sure to win your little ones heart. I’ve used them before in a chicken recipe.  The banana and the mango add a sweetness to the puree that your little one will not be able to resist and that plays well with the creaminess of the black beans.  Both are an excellent source of Vitamin C. I was pleasantly surprised with the consistency of this puree.

Perfect for: 7+ months

Time Required: Excluding time to soak beans and cook beans on stovetop, the time required is minimal, maybe 5 minutes. Including time to soak beans (30 minutes) plus time to cook beans (60 minutes), the total is about an hour and a half.  Worth it.  If you are squeezed for time or product for that matter, use canned black beans.

Servings: 4-6 (approximately 23-25 ounces)

Grab your Gear:

  • A cutting board
  • A cutting knife
  • Medium pan (for soaking and cooking beans)
  • Large spoon (for stirring the beans)
  • Pyrex measuring cup
  • A steamer and a pureer (or your Beaba)
  • Bowl and spoon for serving



  • 3/4 cups dried black beans (I was lucky enough to buy these beans from our local farmer’s market). If you don’t have access to dried beans, use a can of black beans.
  • 1 small to medium sized banana, peeled (ha!) and chopped
  • 1 mango (so delicious from our CSA box! Could I BE any luckier?), peeled and cut up



  1. Soak dried black beans in your medium pan for 30 minutes and then drain
  2. Place black beans back into medium pan, add 1 1/2 to 2 cups of water, bring to a boil and then reduce to medium low heat, partially covered, and “simmer” for 60 minutes.  Check on the beans and stir on occasion.
  3. Cut up your banana
  4. Peeled and cut up your mango
  5. Place the mango and banana in the Beaba (or whatever pureer you are using) ready to go. The great thing is that the black beans, once they are cooked, will warm the banana and mango during the pureeing process
  6. Once beans are cooked to your liking (soft but not too soft generally), add to Beaba or the pureer of your choice and puree away to desired consistency
  7. Serve and store remaining


As always store what you are going to use within the next 3 days in the fridge. Any remainder should go in the freezer.

Goodness Factor: Folate, Dietary Fiber, Protein, Iron, Potassium, Manganese, Vitamin C, Vitamin B6, Vitamin A

Check out this site for information on vitamins and minerals.

Next time I may throw in a little chicken breast to shake things up.

Happy Eating!


Check out the GEAR!



Founder, Publisher, Writer & Editor at Carrots Are Orange, Inc.
Marnie began Carrots Are Orange in 2010 after the birth of her first son. Carrots Are Orange is a Montessori inspired learning and living blog for parents and educators. She hails from Maine, a wonderfully down to earth place to grow up. Marnie moved to the west coast in 1999, currently living east of Seattle with her husband and three young boys. She is pursuing Montessori certification. Her work has been featured on Apartment Therapy, PBS Kids, BabyCenter, the Melissa & Doug blog, and WhattoExpect.com.


  1. amysuperhealthykids says

    Hi Marnie! We love black beans!! Thanks for the recipe, it sounds perfect for my kids.

  2. mrcray21 says

    Great to hear. Black beans are wonderful. A great finger food too! I am in the midst of finger foods! Cheers!

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