Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cassava | not in our table | 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
- 1 cup / 225 g pinto, rosecoco or borlotti beans, almost cooked
- ½ pound / 225 g cassava / manioc or potatoes, cut into chunks
- 4 celery stalks, chopped
- 1 onion, sliced
- oil
- salt
Directions
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
Category:Burundian Recipes
Category:Burundian Vegetarian