Rwandan-Beans with Cassava

Ingredients:

200 g pinto, barlotti or rosecoco beans

300 g cassava, cut into chunks

4 celery sticks, chopped

1 onion, siced

Oil for frying

Salt, to taste

Cooking Instructions:

Soak the beans in plenty of water over night. The following day rinse the beans, place in a large pot half-full of water. Bring to a boil and allow to simmer for about two hours, or until the beans are almost soft. Add the cassava at this point and boil for about ten minutes, or until they are almost cooked. Meanwhile, heat the oil in a pan and fry the onions until almost tender. Add the celery and continue cooking until this softens. Drain the beans, add them to the pan containing the onions and lightly mash the ingredients. Season and mix the ingredients well. Serve with green vegetables and a sauce such as Kachumbari.

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