Black Bean Avocado Spread

Our family is back home from vacation and I am learning what it means to be in my new role as a stay-at-home mom. Aside from preventing BF from yanking my alarm clock out of the wall socket and trying some new classes, "working" at home is affording me some more time (albeit it not a lot more) to experiment with baby food.

A few weeks ago I purchased some canned "sodium free" beans from Whole Foods. I was so excited to find this product because I had been dying to make BF a few different things with beans. The idea of soaking dry beans always stops me dead in my tracks and there is just too much unnecessary sodium in other canned beans so I never followed through on any of my baby recipe ideas ... until now.

Today I felt like making something with Tex Mex flavor for BF. Here is my quick recipe for a baby-friendly black-bean avocado spread. BF enjoyed hers on little mini whole wheat pita pockets from Trader Joes. The best part, she could hold the little sandwiches herself and take bites. It was too cute!

Black Bean Avocado Spread
1 can of no-sodium black beans
1 ripe avocado
1 T olive oil
1/2 yellow onion
2 cloves of garlic
1 T of lime juice (you can omit this if your baby does not yet eat citrus)
1 tsp cumin
Dash of salt
Dash of pepper

Open the can of beans; drain and rinse the beans. Slice the avocado in half, remove the pit and the peel. Peal the onion and garlic and dice both into medium sized pieces. Heat a small skillet and add the olive oil. Once the oil is hot add the garlic and onions and saute until lightly browned -- remove the pan from the heat and let cool. Place all of the ingredients into a food processor and blend until smooth adding more oil or water to reach desired consistency. Taste and adjust spices to your preference.
***If you are in a hurry you can substitute powdered onion and garlic for their fresh counterparts.