Refried beans

Type: Big dishes

Difficulty: Easy

Serves: 6 at home or 24 tastes in the classroom

Fresh from the garden: onions, garlic, tomato passata

Recipe source: Adapted from New Recipes from Moosewood Restaurant

• metric measuring spoons and cups
• chopping boards & non-slip mats
• medium knives
• large non-stick frying pan
• small frying pan
• mortar & pestle
• colander
• wooden spoon
• potato masher
• serving plates

• 5 cups cooked kidney beans
• 3 tablespoons extra-virgin olive oil
• 2 onions
• 3 garlic cloves
• 2 teaspoons cumin seeds
• 1 teaspoons coriander seeds
• 2 teaspoons sea salt
• freshly ground black pepper
• 1 cup tomato passata

• Set out your equipment and ingredients.
• Peel and chop the onions.
• Peel and finely chop the garlic.
• Dry-fry the spices, one at a time, over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
• In a large frying pan sauté the onion in the oil over medium heat until the onion is translucent.
• Add the garlic and spices and cook for 3 minutes.
• Add the beans and cook for 10 minutes.
• Using the potato masher, mash the beans until about two-thirds of the beans are mashed.
• Add the tomato passata to help prevent sticking.
• When the beans are well-mixed and bubbly hot, they are ready to serve.
• Check for seasoning and serve.