Beans with Cassava Manioc

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[edit] Description

[edit] Ingredients

• 1 cup / 225 g pinto, rosecoco or borlotti beans, almost cooked
• 1/2 pound / 225 g cassava / manioc or potatoes, cut into chunks
• 4 celery stalks, chopped
• 1 Onion, sliced
• oil
• salt

[edit] Directions

1. When the Beans are almost cooked, add the cassava / manioc or Potato chunks and boil for 10 minutes or so until they are all tender.
2. While this is happening, heat the oil in a pan and cook the Onion gently until it turns golden. Add the celery and let it soften.
3. Now drain the Beans and cassava / manioc or potatoes and add them to the pan with the Onion and celery. Mash the Beans and cassava / manioc or potatoes a little, season, and mix everything well.
4. Allow the mixture to heat through and blend for 5 - 10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari.