Apple and Red Kidney Beans Puree

Red kidney bean is an excellent source of fiber, iron and magnesium. However it is a source of toxin as well if it is eaten raw or prepared with slow cooking. The toxicity is eliminated by cooking it under high heat for at least 10minutes.
Since Bianca 8mo old, I have given her these well-cooked beans mixed with apple. I noticed Bianca has constipation if she eats too much of it for more than two days.

Ingredients:
- 2 red delicious apple, peel, discard the core, wash and cut into big chunk
- 100gr red kidney beans, soak it in water over nightly
- pear/apple juice for baby or water

In a pot, cook the soaked beans with water under high heat until tender. Add the apple and continue to cook until soft. Put it in a blender and blend it until smooth. Add some juice if you find the blade is hardly moved. Place the puree in small containers for one serve or to keep in the fridge or freezer for longterm use.