Name: Pink Goddess Butter Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 300 g silken tofu; 200 g beetroot (cooked - this equals 1 large beet, or 1 cup of cooked beet); 50 g raw cashews (soaked if your blender isnt strong); 20 g nutritional yeast; 125 ml vegetable stock (low salt); 1/2 whole lemon (the juice); 1 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp Dijon mustard (optional, reduce to 1 tsp if its a new flavour); 1/2 tsp sea salt (optional, omit under 12 months); Pinch black pepper (optional to taste, omit under 12 months); 1 tbsp maple syrup (up to 2 tbsp, depending on how earthy the beets are - optional, omit under 12 months); 2 × 400g can of butter beans (drained and rinsed)

If you’re looking for a quick, nourishing meal that doesn’t compromise on flavour, these Pink Goddess Butter Beans are about to become a new favourite. Ready in just 15 minutes, they’re the perfect midweek dinner or satisfying lunch, with a creamy beetroot sauce that’s naturally vibrant, protein-packed and perfect for scooping up with warm crusty bread or serving over rice.

Made with butter beans, silken tofu and cashews, this recipe is packed with fibre and a variety of plant-based protein sources to help keep little (and big!) tummies fuller for longer. Eating a wide range of plant foods is a simple way to support a balanced diet while exposing children to different flavours, textures and nutrients.

This recipe is also wonderfully baby-led weaning friendly. For younger babies, simply mash the butter beans into the sauce to create a thicker texture that’s easy to scoop, or blend the finished dish into a smooth puree if preferred. It’s an easy way for the whole family to enjoy the same meal while serving it in a texture that suits your baby’s stage.

If you’re cooking for the whole family, you can also easily adjust the flavour for little ones. Remove your baby’s portion before adding any salt, pepper or extra lemon juice to the pan. This lets babies experience new flavours at a gentler intensity while the rest of the family can enjoy a more flavour-packed version.

Whether you’re after a cosy lunch or a fuss-free weeknight dinner, these Pink Goddess Butter Beans are proof that healthy meals don’t have to be complicated. With simple ingredients, minimal washing up and just one pan, it’s a colourful recipe that’s as practical as it is delicious.

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Pink Goddess Butter Beans

Prep Time 5

Cook Time 10

Total Time 15

Servings 3

Suitable For 6m+

Metric - US Customary Units

Ingredients

Pink Goddess Sauce

300 g silken tofu
200 g beetroot (cooked - this equals 1 large beet, or 1 cup of cooked beet)
50 g raw cashews (soaked if your blender isnt strong)
20 g nutritional yeast
125 ml vegetable stock (low salt)
1/2 whole lemon (the juice)
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp Dijon mustard (optional, reduce to 1 tsp if its a new flavour)
1/2 tsp sea salt (optional, omit under 12 months)
Pinch black pepper (optional to taste, omit under 12 months)
1 tbsp maple syrup (up to 2 tbsp, depending on how earthy the beets are - optional, omit under 12 months)

Beans

2 × 400g can of butter beans (drained and rinsed)

Instructions

Add all of the sauce ingredients to a blender and blend the sauce until smooth. This may take 30 seconds - 3 minutes depending on your blender, don't rush this step, you want smooth cashews!
Pour the sauce into a large pan, stir through the butter beans, then cook over medium heat, covered with a lid, for ten minutes, stirring occassionally.
Serve with rice, sourdough, or however you like (make sure to mash or flatten the beans depending on your babies age). We like to serve with a little natural coconut yogurt, extra squeeze of lemon, and fresh coriander to top.