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Granny's Pinto Bean Potatoes

2 c Dried pinto beans, soaked 
3 lg Potatoes, chopped*
 2 ea Celery stalks, chopped 
Salt & pepper
1 ea Onion, thinly sliced 
4 tbs Peanut oil 

Cover pinto beans with enough water to cover & bring to a boil. Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat. 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.

Though ambition in itself is a vice, it often is also the parent of virtue.

- Edgar Quinet