Recipe - Pinto Beans With Potatoes

2 cup Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 Celery stalks, chopped
1 teaspoon Salt
1 Onion, thinly cut or sliced up
4 tablespoon Peanut oil

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.