Ugandan Beans and Cassava2012-10-19
- 225g beans (e g pinto or barlotti)
- 225g cassava, cubed
- 4 celery sticks, chopped
- 1 large onion, finely sliced
- Oil to fry
- Salt and black pepper to taste
Wash the beans and soak over night. Fill a large pan with water and add the beans. Boil for about 90 minutes and when the beans are almost done add the cassava chunks. Allow to boil for a further 10 minutes until the cassava softens.
Meanwhile, fry the onion in the oil until golden, add the celery and allow to soften.Drain the cassava and bean mixture and place in the pan along with the onion and celery. Season with salt and black pepper and mix everything together. Cook for abut 10 minutes to allow everything to heat through and serve with green vegetables and a hot sauce. As a variation you can substitute the cassava with potatoes or sweet potatoes.