Pinto Beans With Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | African, Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Dried pinto beans, soaked |
| 3 | Potatoes, chopped* | |
| 2 | Celery stalks, chopped | |
| 1 | t | Salt |
| 1 | Onion, thinly sliced | |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 405.9mg
Potassium: 456.1mg
Carbohydrates: 18.4g
Fiber: 2.6g
Sugar: 1.9g
Protein: 2.2g