More legumes. And lots of them.
We spent the day working through some bean recipes from the Americas. Our production list included Hoppin John Cakes, Moros y Christianos (a famed Cuban bean and rice dish which translates literally to "Moors and Christians"), Fejioada (a Brazilian beef, pork, and bean stew), Texas Caviar (black-eyed pea salad/dip), Harira (Moroccan bean soup), Gallo Pinto (Costa Rican beans and rice), and White Bean Chicken Chili.
I was assigned to make the White Bean Chicken Chili. I quickly threw out the recipe I was given in our Master Course Outline packet. For those of you that know me well, you already know that my mother makes the BEST white chicken chili on the planet. I decided to go with her recipe which I happen to know by heart. Needless to say, everyone loved it. I served it with a bunch of toppings on the side: crispy chicken skin, scallions, lime wedges, avocado, and fresh cilantro. It paired really nice with the jalapeno corn bread made by one of my fellow classmates.
Unfortunately this is a recipe that I can't publish as it doesn't belong to me. Maybe if you are lucky, my mom will make it for you sometime. It always tastes best when she makes it anyways.