In the classroom this week we watched a short video from the BBC about the magic of beans. Last week we turned garbanzo beans into a parsley hummus. This week we worked with pinto beans, making a refried recipe with loads of flavor from cumin, chipotle, and epazote, a Mexican herb that contains compounds that help humans digest fiber-rich foods like beans and make us less gassy when we eat them.
The fourth and fifth grade chefs worked on their knife skills preparing many garnishes including red onion, radish, avocado, and lime. When the beans reached a good mashed consistency, we enjoyed them with Sabor Mexicano tortilla chips, queso fresco, cilantro, and many customizable options for complementing both the beans’ flavor and heat. Our closing circle question was: “Would you ever substitute beans for beef?”
