2 cup dried pinto beans, soaked
3 large potatoes, chopped*
2 each celery stalks, chopped
1 tsp salt
1 each onion, thinly sliced
4 tbsp peanut oil
A Recipe for
Pinto Beans With Potatoes
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for Pinto Beans With Potatoes is one of thousands in the Recipes-to-go Bean Cookbook.
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| Russian proverb |
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Chemicals, n: Noxious substances from which modern foods are made. |
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This is a recipe for Pinto Beans With Potatoes from the recipe cookbook of Recipes-to-go (Bean)
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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A dessert without cheese is like a beautiful woman with only one eye. |
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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.
Serves: 6
Pinto Beans With Potatoes Recipe brought to you by Recipes To-Go