Pinto beans with potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried pinto beans, soaked |
| 3 | larges | Potatoes, chopped* |
| 2 | eaches | Celery stalks, chopped |
| 1 | teaspoon | Salt |
| 1 | each | Onion, thinly sliced |
| 4 | tablespoons | Peanut oil |
Directions
Cover pinto beans with enough water to cover & bring to a boil.
Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat.
Just before the potatoes & beans are tender, gently fry the onions in a heavy skillet. Using a slotted spoon, add the beans to the skillet & stir until well mixed & heated through. Serve hot over rice or a stiff porridge.
*This dish traditionally uses manioc (casava) in place of the potatoes. If you can get it, use it.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-07-94
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