Beans with Cassava

Ingredients :
1 cup Pinto, rosecoco or borlotti beans, almost cooked
1/2 lb Cassava / manioc or potatoes, cut into chunks
4 Celery stalks, chopped
1 Onion, sliced
Oil
Salt

Method :

• 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.
• 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.
• 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.
• Allow the mixture to heat through and blend for 5 - 10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari.