Pintos Potatoes – African Recipes

Recipe ingredients and directions:

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.

Category: African Recipes