This easy baby led weaning dinner recipe is an absolute favourite in my house. It is easy to make and a winner with kids of all ages from babies right up to Mums and Dads.
We eat quite a lot of vegetarian food in our house and it can be a challenge coming up with meat free recipes for kids that they will love. Baked beans have always been a firm favourite and I have been mixing it up a lot recently to make yummy variations. Then it dawned on me to make a bean pie! Why have I never thought of this before?
The absolute best part of this baby led weaning dinner recipe is that it has enough leftover mash and beans for a lunchbox recipe too. Two recipes in one!
Hidden Veggie Recipes
If you are looking to add some hidden veggies into your baby led weaning dinner or for that matter for your family, they would absolutely work in this recipe. Vegetables that would work are; leeks, cauliflower, red peppers, green beans.
Just steam the veggies and stir into the bean sauce before topping with potato.
You can also add some steamed or roasted veggies on the side too.
Can I freeze this recipe?
This Cowboy Chilli Baked Bean Pie can be frozen in two different ways;
- Cook fully, cool fully, then freeze. I like to portion into adult or baby led weaning dinner portions before freezing. It is such a handy meal for busy days especially if you have kids going to football, or you need a quick toddler dinner. Usually I will reheat the pie covered in the microwave. For babies, ensure there are no hot pockets before serving.
- Par-Cook then freeze. Cook the beans, mash the potatoes and assemble the pie. Back fork as per the recipe, cool fully before covering and then freeze. Take out of the freezer the night before and place into the oven as per normal when ready to eat.
How do I serve to my baby?
Baked beans are a messy food for a baby led weaning dinner, but they are super nutritious so I feel well worth the mess. To serve a soft food for blw you can do it in a few different ways;
- Pre-load the spoon – Using your baby’s spoon, add a spoonful then place the spoon in front of your baby and let him pick it up to his mouth all by himself. This is a great way to encourage self-feeding with cutlery.
- Portion a baby-sized amount into a good baby suction bowl. You can let your baby use their hands if they have not quite managed a spoon yet, very messy. It helps to encourage spoon feeding if you place a spoon nearby. It also helps if you are eating dinner at the same time too. This way, your baby will see quickly what they are supposed to do. When Oscar was little he used to hold the food on the spoon with one hand as he brought it to his mouth with the other. It does take time to for a baby to learn how to spoon feed but they will get there I promise.
Lunchtime Hack Recipe
This recipe also makes the most delicious herbed potato farls. A traditional Irish potato bread which is fried on a dry pan and usually served with an Irish fry on a Sunday morning ? They are delicious and make a perfect first food for weaning.
Potato Farls are delicious served cold too and so work great in a lunchbox. Just serve with a side of cold chilli baked beans and fruit and you the most delicious lunch ever.
Some other great baby led weaning dinner and lunch recipes you might like
Baby Led Weaning Carrot and Cheese Waffles, Veggie Loaded Spinach, Pepper and Herb Quiche for Baby Led Weaning, Kale and Parsley Bruschetta for Toddlers, Broccoli and Cauliflower Egg-Free Fritters, Chickpea and Roasted Carrot Pancakes, Sweetcorn Fritters with Mango Salsa
I would love to hear what you think of this recipe. If you have any questions please let me know in the comments below.
What goes in…
- 1.5kg Maris Piper potatoes
- 2 tablespoons butter
- Black pepper to season
- Handful fresh parsley finely chopped
- Handful chives finely chopped
- 2 medium red onions
- 2 tablespoons rapeseed oil
- 2 cloves garlic
- 2 tins chopped tomatoes
- 4 tablespoons tomato puree
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon mild chilli powder
- 1 tablespoon apple cider vinegar
- Juice 1 lime
- 3 tins cannellini beans
- Lunchbox – Herb Potato Farls
- 500g reserved mashed potato
- 85g plain flour
How to make it…
- Cut the potatoes into same-sized chunks then boil until soft, then drain. Mash with butter, season with pepper then stir through the herbs. Reserve 500g of potato for lunch.
- Finely dice onions then fry on a pan with a little rapeseed oil until they turn translucent. Crush in the garlic and fry for a further minute then add the tinned tomatoes and tomato puree.
- Let the sauce simmer for about 12-15 minutes until it has turned lovely and thick then mix in the spices, vinegar, lime, and beans and stir well. Reserve 400g of beans for lunch.
- Pour the remaining beans into an ovenproof dish, then cover with the mashed potato. Use a spoon to flatten down, then a fork to fluff up the potato which will help it go lovely and crispy.
- Bake at 180ºC for 30 minutes. Serve warm.
- To make the potato farls, mix the potato and flour together until fully combined. Shape into palm-sized cakes, then fry on a dry pan until golden brown both sides.
- Serve in a lunchbox with a portion of cold beans and fruit.