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Pinto Beans With Potatoes ethnic, main dish, vegetarian 2 cup dried pinto beans, soaked 3 large potatoes, chopped* 2 each celery stalks, chopped 1 teaspoon salt 1 each onion, thinly sliced 4 tablespoon 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" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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