Southwest Chili Lab

IMG_8388

 

Foods 1 finished the beans and legumes unit with our cooked beans. Yesterday we learned about the nutrition and how to sort, soak and cook. I cooked the soaked pinto and black beans for the students and they had fresh beans to use in their chili lab today.

IMG_8386

 

They reviewed one of the cooking terms, saute, by preparing the onions for the chili.

IMG_8385

 

Moses has the hang of it, using a teaspoon of olive oil.

IMG_8389

Juraj is a great cook.

IMG_8398

 

Scarlett and Kelby realized a lid keeps the heat inside.

IMG_8392

 

The kids brought their ingredients to a a steaming boil and turned down to a simmer for 15 minutes.

IMG_8399

Zion has one final look before the taste test.

IMG_8396

We have a bar with sour cream, hot sauce and chopped jalepenos for the kids to enjoy chili.

IMG_8403

Looking good, Zion,

IMG_8406

CHEERS.

IMG_8394

Yum!

IMG_8397

Double cheesy yum, says Moses.

IMG_8402

Leftover beans are labeled and frozen for future homemade tortilla lab.

A successful bean day, Foods 1.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s