Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
452
Calories
14g
Protein
14g
Fat
71g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cup Dried pinto beans, soaked
- 3 lrg Potatoes, chopped
- 2 Celery stalks, chopped
- 1 tsp Salt
- 1 Onion, thinly sliced
- 80 ml Peanut oil
Directions
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.
4
Category:Rwandan Recipes
5
Category:Rwandan Vegetarian
Recipe sourced from
fandom