PINTO BEANS AND YAMS

PINTO BEANS AND YAMS

Strange pot fellows indeed, but what the yams do to the beans is nothing short of a delightful surprise!

Makes 7 cups

2 c. mashed yams (Peel, cut and cook 2 lg. yams in salted water till tender. Drain very well. Mash with 1/4 c. margarine till very smooth)

2 T. margarine

1 lg. sweet onion, cut in half from tip to tip, then slice crosswise into 3/8 inch half rings

salt and pepper

4, 16 oz. cans pinto beans with liquid

1/2-1 t. dried sage

1 t. garlic powder

1 t. onion powder

Prepare yams and set aside.

In large skillet, over medium heat, melt 2 T. margarine. Add onion, salt and pepper to taste, and sauté till soft and lightly browned.

Add pinto beans with liquid, sage, garlic and onion powders. Stir well, salt and pepper again to taste and cook, uncovered, over low heat for 30 minutes, at a slow boil.

Add 2 cups mashed yams. Stir to incorporate thoroughly, then cook for 10-15 minutes longer. Adjust seasonings to taste.

Notes: No one will believe that these simple but delectable beans contain yams. The yams thicken the sauce of the beans creating a creamy texture. Mash till creamy before adding them to the beans. When cooking yams don’t overcook as they will become too watery. Drain well.

Serve alone, or with rice, coleslaw or salad. They also serve well on a buffet or picnic. Use leftovers to make burritos. Line the bottom of a flour tortilla with warm beans. Top with lettuce, tomato, chopped green scallion, black olives, salsa etc.; roll up and serve.

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