Ibihaza (Rwandan Beans)

• 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

Ingredients for 1 serving (330 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

2. 2

   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.

   Stovetop
3. 3

   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.

   Stovetop
4. 4

   Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.

5. 5

   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.

   Stovetop
6. 6

   Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.

7. 7

   Remove the pot from the heat and let the beans rest for a few minutes before serving.