Difference between revisions of "Pinto Beans with Potatoes"
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[[Category:Rwandan Vegetarian]] | [[Category:Rwandan Vegetarian]] | ||
| − | [[Category:Ugandan Vegetarian]] | + | [[Category:Ugandan cuisine]] |
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Pinto bean Recipes]] | [[Category:Pinto bean Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
Revision as of 17:37, 8 May 2012
Description
This dish traditionally is made with manioc (also known as cassava), but potatoes are a reasonable substitute.
- Serves 6 – 8.
Ingredients
- 2 cups dried pinto beans, pre-soaked
- 3 large potatoes, chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 1 onion, thinly sliced
- 4 tbsp (80 ml) peanut oil
Directions
- Cover the pinto beans with water, bring to a boil, then reduce heat and simmer until beans are just tender.
- Add the potato chunks, celery and salt, along with more water if necessary to cover.
- Continue to cook over low heat.
- Just before the potatoes and beans are tender, gently fry the onion in oil in a large, heavy skillet or stew pot.
- Using a slotted spoon, add the beans and potatoes to the pot, and stir until well mixed and heated through.
- Serve hot over rice or a stiff porridge.
