Pinto Beans with Potatoes (Rwanda)
Serves 6 - 8.
2 cups dried pinto beans, presoaked
3 large potatoes, chopped
2 celery stalks, chopped
1 tsp. salt
1 onion, thinly sliced
4 Tbsp. peanut oil
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.
Note: This dish traditionally is made with manioc (also known as
cassava), but potatoes are a reasonable substitute.