Pinto Beans with Potatoes

Description
This dish traditionally is made with manioc (also known as cassava), but potatoes are a reasonable substitute.
 * Serves 6 – 8.

Ingredients

 * 2 cups dried pinto beans, pre-soaked
 * 3 large potatoes, chopped
 * 2 celery stalks, chopped
 * 1 tsp salt
 * 1 onion, thinly sliced
 * 4 tbsp (80 ml) peanut oil

Directions

 * 1) Cover the pinto beans with water, bring to a boil, then reduce heat and simmer until beans are just tender.
 * 2) Add the potato chunks, celery and salt, along with more water if necessary to cover.
 * 3) Continue to cook over low heat.
 * 4) Just before the potatoes and beans are tender, gently fry the onion in oil in a large, heavy skillet or stew pot.
 * 5) Using a slotted spoon, add the beans and potatoes to the pot, and stir until well mixed and heated through.
 * 6) Serve hot over rice or a stiff porridge.