Pinto Beans with Potatoes
A simple, tasty yet filling dish.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pinto beans
soaked |
|
| 3 | large |
potatoes
chopped, or yuca |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
onions
thinly |
|
| 4 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pinto beans
soaked |
|
| 3 | large |
potatoes
chopped, or yuca |
|
| 2 | each |
celery stalks
chopped |
|
| 5 | ml |
salt
|
|
| 1 | each |
onions
thinly |
|
| 6E+1 | ml |
peanut oil
|
|
Directions
Cover pinto beans with enough water to cover and bring to a boil.
Reduce heat and simmer until they are just tender.
Add potatoes, celery and salt and more water if necessary.
Cook over low heat.
Just before the potatoes and beans are tender, gently fry the onions in a heavy skillet.
Using a slotted spoon, add the beans to the skillet and stir until well mixed and heated through.
Serve hot over rice or a stiff porridge.
NOTE: This dish traditionally uses manioc (casava or yuca) in place of the potatoes.
If you can get it, use it.
