Title: Pinto Beans with Potatoes
Categories: Entree Ethnic Vegetarian
Yield: 6 Servings

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

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"

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