Burundian Ibiharage

Name: Burundian Ibiharage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 dried red kidney beans or white beans, sorted and soaked overnight; 6 water for cooking; 2 neutral cooking oil; 1 yellow onion, finely diced; 3 ripe tomatoes, chopped; 3 garlic, minced; 1 fresh ginger, grated; 1 fine salt, plus more to taste; 1/2 ground black pepper; 1/2 paprika; 1 reserved bean cooking liquid; 2 fresh cilantro, chopped

AuthorDan MurungaCategoryBurundi, Main Course, VegetarianDifficultyBeginner

A comforting Burundian bean stew simmered with tomatoes, onions, and gentle spices.

Yields6 ServingsUnitsDefault

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Soak the beans overnight for even cooking. Bean age affects cooking time, so simmer until completely tender before adding them to the tomato sauce. Add a splash of hot water if the stew thickens too quickly. Serve hot with ugali, rice, or boiled plantains.

Ingredients

2 cups dried red kidney beans or white beans, sorted and soaked overnight

6 cups water for cooking

2 tbsp neutral cooking oil

1 yellow onion, finely diced

3 ripe tomatoes, chopped

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp fine salt, plus more to taste

½ tsp ground black pepper

½ tsp paprika

1 cup reserved bean cooking liquid

2 tbsp fresh cilantro, chopped

Directions

Drain the soaked beans and rinse them well. Place them in a heavy pot with 6 cups of fresh water and bring to a steady boil.

Skim away any foam, reduce the heat to low, and partially cover. Simmer for 60–75 minutes until the beans are tender but still hold their shape.

Reserve 1 cup of the bean cooking liquid, then drain off any excess. Keep the beans warm while preparing the sauce.

Heat the oil in the same pot over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and lightly golden.

Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the tomatoes, paprika, and black pepper.

Cook the tomato mixture over medium-low heat for 8–10 minutes, stirring often, until the tomatoes collapse and the oil begins to separate at the edges.

Fold in the cooked beans, salt, and 1 cup reserved cooking liquid. Simmer uncovered for 12–15 minutes until the sauce thickens and coats the beans.

Taste and adjust the seasoning, then stir in the cilantro. Serve hot with rice, ugali, sweet potatoes, or cooked greens.