Mexican beans with pumpkin

 Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  capsicum, chilli, coriander, garlic, onion, fennel, silverbeet, tomatoes, parsley, pumpkin


  • metric measuring spoons
  • chopping boards & non-slip mats
  • medium knives
  • mezzaluna
  • 1 small frying-pan
  • mortar & pestle
  • heavy-based saucepan
  • wooden spoon
  • scales
  • sieve
  • 1 small bowl
  • baking tray
  • Potato masher

  • 1½ tsp cumin seeds
  • 500 g pumpkin
  • 1½ tsp cinnamon
  • 1 tbsp extra-virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 onions
  • 1 red chilli
  • 1 green chilli
  • 1 fennel bulb
  • 3 silverbeet leaves
  • 3 garlic cloves
  • 2 x 400 g tins beans or 200 g dried beans soaked and cooked (such as cannellini, kidney, black, black-eyed)
  • 2 x 400 g tins tomatoes
  • 1 small handful parsley
  • 1 small handful coriander
What to do

  • Set out your ingredients.
  • Preheat the oven to 200oC.
  • Dry roast and grind the cumin seeds.
  • Peel and chop the pumpkin into 2 cm cubes.
  • Peel and chop the onions.
  • Deseed and finely slice the chillies. (wear plastic gloves)
  • Chop the fennel bulb.
  • Shred the silverbeet.
  • Peel and finely chop the garlic.
  • Roughly chop the herbs.
  • Place the pumpkin in a small bowl and sprinkle with the cumin and cinnamon, then drizzle with ½ tbsp of olive oil and a pinch of salt and pepper.
  • Toss to coat, layer on a baking tray and bake for 20 minutes until soft and golden.
  • Heat a heavy-based saucepan on medium heat and add the remaining oil.  Add the onion, chilli, fennel, silverbeet and garlic and cook for 5 minutes.
  • Add the remaining spices and cook for another 5 minutes, stirring.  Add the tomatoes and beans.  Add some water if the sauce is too thick.
  • Stir the pumpkin and herbs through the bean mixture and mash roughly with a potato masher.
  • Taste and season with salt and pepper.

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