Title: Pinto beans with potatoes
 Categories: Main dish, African, Vegetarian
      Yield: 6 Servings
 
      2 c  Dried pinto beans, soaked
      3 lg Potatoes, chopped*
      2 ea Celery stalks, chopped
      1 ts Salt
      1 ea Onion, thinly sliced
      4 tb Peanut oil
 
  Cover pinto beans with enough water to cover & bring to a boil.
  Reduce heat & simmer until they are just tender. Add potatoes, celery
  & salt & more water if necessary. Cook over low heat. Just before the
  potatoes & beans are tender, gently fry the onions in a heavy
  skillet. Using a slotted spoon, add the beans to the skillet & stir
  until well mixed & heated through.  Serve hot over rice or a stiff
  porridge. *This dish traditionally uses manioc (casava) in place of
  the potatoes. If you can get it, use it.