Difference between revisions of "Pinto Beans with Potatoes"
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* 4 tbsp (80 ml) [[peanut oil]] | * 4 tbsp (80 ml) [[peanut oil]] | ||
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# Cover the [[pinto bean]]s with [[water]], bring to a boil, then reduce heat and simmer until beans are just tender. | # Cover the [[pinto bean]]s 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. | # Add the [[potato]] chunks, [[celery]] and [[salt]], along with more [[water]] if necessary to cover. | ||
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# Serve hot over [[rice]] or a stiff porridge. | # Serve hot over [[rice]] or a stiff porridge. | ||
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[[Category:Ugandan cuisine]] | [[Category:Ugandan cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 20:01, 13 July 2012
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
Procedures
- 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.
