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Rwanda 2014 - Recipes

Ikirayi n’Ibishyimbo/Pinto beans with Potatoes

2 cup dried pinto beans, soaked overnight and drained
3 large potatoes, peeled and cut into 1” chunks
2 celery stalks, chopped
1 tsp salt
1 onion, thinly sliced
80 ml peanut oil

1. Cover pinto beans with enough water to cover & bring to a boil.
2. Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat.
3. 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.


Rwanda 2014 - Recipes

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