Difference between revisions of "Beans with Cassava"
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# When the beans are almost cooked, add the [[cassava]] / [[cassava|manioc]] or [[potato]] chunks and boil for 10 minutes or so until they are all tender. | # When the beans are almost cooked, add the [[cassava]] / [[cassava|manioc]] or [[potato]] chunks and boil for 10 minutes or so until they are all tender. | ||
# While this is happening, heat the [[oil]] in a pan and cook the [[onion]] gently until it turns golden. | # While this is happening, heat the [[oil]] in a pan and cook the [[onion]] gently until it turns golden. | ||
Latest revision as of 06:48, 14 July 2012
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
Procedures
- 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.
- 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.
- 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.
- Allow the mixture to heat through and blend for 5 – 10 minutes before serving with a green vegetable and piquant sauce such as kachumbari.
