Pinto Beans with Potatoes
Serves     4-6


This recipe comes by way of “The Africa News Cookbook,” originally published in 1985. Shown here with friend plantains (bananas) on the side, the dish is traditionally made with manioc (the edible starchy tuberous root of the cassava plant), potatoes are a reasonable substitute.

2 cups dried pinto beans, rinsed and soaked overnight
3 large potatoes, peeled and diced
2 celery stalks, sliced
1 teaspoon salt
1 onion, thinly sliced
peanut oil for frying


Cover pinto beans with enough water to cover and bring to a boil. Reduce heat and simmer until they are just tender.

Add potatoes, celery, salt and more water if necessary. Cook over low heat.

Just before the potatoes and beans are tender, gently fry the onions in a heavy skillet. Using a slotted spoon, add the beans to the skillet and stir until well mixed and heated through.

Serve over hot rice or ugali (cornmeal mush) or alongside fried plantains and tilapia.


Notes and Instructions

Recipe source: The Africa News Cookbook: African Cooking for Western Kitchens