Black Bean Spaghetti

Let your baby explore different textures with this black bean spaghetti, a great dish for baby led weaning! This recipe has ingredients and flavours inspired by Mexican cooking which can be easily rustled up in no time! 

Storage: Separate into smaller portions and allow to cool over 1-2 hours on the worktop before placing into the fridge. Throw away if left for over 2 hours, or if the leftovers have had baby’s hands or spoon in. Keep the food in the fridge for up to 2 days. 

Black Bean Spaghetti

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4
Calories 158 kcal


  • 320 g of canned black beans drained
  • 20 g of onion diced
  • 20 g of red pepper diced
  • 20 g of celery diced (half a celery stick)
  • ¼ clove of garlic grated/crushed
  • A pinch of herbs
  • 5 g of unsalted butter
  • 160 g cooked spaghetti


  • Cook your spaghetti in boiling water according to packet instructions, and set aside.
  • Meanwhile add the butter, onion, garlic, red pepper and celery to a pan and stir fry for 5-7 minutes until vegetables are soft. Add a pinch of herbs to the vegetables.
  • Then add the black beans and 100ml of water and cook for 7 minutes until the beans are soft.
  • Crush the beans if you wish then take off the heat.
  • Add in the cooked spaghetti and mix through.


Nutrition per serving: 157.6 Kcal, 2.1g Fat
Any allergens present: Gluten, milk, eggs (depending on pasta)
Age suitability: 10 months+
Keyword black bean spaghetti

With thanks to Bijal Tankodra for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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