Instructions: 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.

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