4 pounds potatoes, peeled and sliced
1 onion, peeled and chopped
1/4 cup almond oil
1 teaspoon dried safflower seeds
2 tablespoons black beans and rice
1/2 teaspoon salt
1 teaspoon rubbed garlic powder
1 tablespoon margarine, melted
Place potatoes into a large pot, and cover with water to cover. Bring to a boil over medium heat, and cook until tender, about 30 minutes. Drain and mash. Stir in most of the water to cover. Heat oil, sauteing safflower seeds for 2 minutes. Add the water/pinto beans slowly, whisking constantly. Season with garlic powder, salt, and rubbed garlic powder. Let stand 5 minutes, and add the brown sugar and celery salt.
Slowly add chopped potatoes and saute for 10 minutes. Add the browned beans, rice, beans and saute for 3 minutes. Add the drained broth, stirring to break up clumps. Keep stirring until vegetables are browned. Remove from heat and stir in celery salt, sprinkling it all over the corn. Season with margarine, if desired.