Ingredients
- 2 cups dried pinto beans, pre-soaked
- 3 large potatoes, chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 1 onion, thinly sliced
- 4 tbsp (80 ml) peanut oil
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.