| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, African, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dried pinto beans, soaked |
| 3 |
lg |
Potatoes, chopped* |
| 2 |
|
Celery stalks, chopped |
| 1 |
ts |
Salt |
| 1 |
|
Onion, thinly sliced |
| 4 |
tb |
Peanut oil |
INSTRUCTIONS
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.
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