Beans with Cassava

Ingredients

 * 1 cup / 225 g pinto, rosecoco or borlotti beans, almost cooked
 * ½ pound / 225 g cassava / manioc or potatoes, cut into chunks
 * 4 celery stalks, chopped
 * 1 onion, sliced
 * oil
 * salt

Directions

 * 1) When the beans are almost cooked, add the cassava / manioc or potato chunks and boil for 10 minutes or so until they are all tender.
 * 2) While this is happening, heat the oil in a pan and cook the onion gently until it turns golden. Add the celery and let it soften.
 * 3) Now drain the beans and cassava / manioc or potatoes and add them to the pan with the onion and celery. Mash the beans and cassava / manioc or potatoes a little, season, and mix everything well.
 * 4) Allow the mixture to heat through and blend for 5 - 10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari