This dish traditionally is made with manioc (also known as cassava), but potatoes are a reasonable substitute.

2 cups dried pinto beans, pre-soaked

3 large potatoes, chopped

2 celery stalks, chopped

1 tsp. salt

1 onion, thinly sliced

4 tblsp. peanut oil

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.

Serves 6 - 8.

country : Rwanda

course : vegetarian dish

source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman