Difference between revisions of "Beans with Cassava"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Burundian ([^cC])(.*)\]\]" to "Category:Burundian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Ugandan ([^cC])(.*)\]\]" to "Category:Ugandan cuisine Category:$1$2 Recipes") |
||
| Line 15: | Line 15: | ||
# Allow the mixture to heat through and blend for 5 – 10 minutes before serving with a green vegetable and piquant sauce such as kachumbari. | # Allow the mixture to heat through and blend for 5 – 10 minutes before serving with a green vegetable and piquant sauce such as kachumbari. | ||
| − | [[Category:Ugandan Vegetarian]] | + | [[Category:Ugandan cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Rwandan Vegetarian]] | [[Category:Rwandan Vegetarian]] | ||
[[Category:Burundian cuisine]] | [[Category:Burundian cuisine]] | ||
Revision as of 17:37, 8 May 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
Directions
- 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.
