Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 ea Celery stalks, chopped
1 ts Salt
1 ea 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.

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