Ibihaza (Rwandan Beans)
Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection. This simple yet delicious recipe is a staple in Rwandan cuisine and can be enjoyed as a main course or as a side dish.
Ingredients
- 2 cups dried beans (such as red kidney beans or black-eyed peas)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon thyme
- 1 bay leaf
- Salt, to taste
- Water, for cooking
Instructions
- Rinse the dried beans thoroughly under running water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch. Bring the mixture to a boil.
- Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.
- Cover the pot partially with a lid and simmer the beans for about 1–1½ hours, or until they are tender and cooked through. Stir occasionally and add more water if necessary to maintain the desired consistency.
- Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.
- Remove the pot from the heat and let the beans rest for a few minutes before serving.