Pinto beans with potatoes

Yield: 6 Servings

Ingredients:

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

Instructions:

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.