Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried pinto beans, soaked 1 ts Salt
3 lg Potatoes, chopped* 1 ea Onion, thinly sliced
2 ea Celery stalks, chopped 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"
Submitted By MARK SATTERLY On 12-07-94

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